Great wine vinegar requires great wine as a foundation. Situated high on a hill in the Chianti Classico district of Tuscany, Badia Coltibuono produces one of Italy’s most prestigious vintages. Select estate wines are left to percolate through wood shavings that are impregnated with vinegar culture. Maturation in wood casks increases its complexity. Sprinkle this on roasted peppers, to prepare caponata or add a splash to beef braised in wine. Production is limited to 8,500 bottles.
