The vigor of the Dolcetto di Dogliani grapes is expressed in the infusion of Langa herbs, giving this vinegar a unique harmony of taste and aromas. A special vinegar, but to be used with ease on vegetables, white meats and fish for seasoning, marinating, finishing cooking. The Asì of red wine with herbs is self-produced from the Dolcetto di Dogliani grapes grown in the vineyards inside the Casa Matilda farmhouse and is fermented with Acetobacter according to the traditional French method of Orleans. After the harvest and vinification, the wine is deposited inside the barriques in infusion with the officinal herbs grown in the company gardens. Over the following years the barrels will be "tucked up" and the vinegar "stirred", complex activities, to be carried out with kindness and precision to favor oxidation. The result is a full-bodied and brilliant vinegar, smoothed by the Mediterranean scents of rosemary, thyme and sage capable of enhancing the flavors giving a twist to an incredible number of dishes.
Ingredients: Dolcetto di Dogliani grapes
The acid journey of Anna and Fabio of Casa Matilda, a farm and farmhouse in Dogliani, begins as often the most exciting stories begin: unexpectedly, by chance or by fate. Asì della Langhe, a historic and prestigious vinegar factory in the area, announces in 2016 to close its doors. Anna and Fabio, emotionally linked to the company, taking a leap into the void decide to take over it. The noble mission was to save a pillar of the local gastronomic heritage, although in its time it sounded more like madness. The great design of the project showed itself clearer step by step. The small and ancient vineyard of Dolcetto di Dogliani next to the farmhouse, considered marginal until then, has become another, fundamental piece: it is the main source of which the acetaia will procure for its vinegar. Laceto is produced using the dOrleans artisan method, a technique that requires a very long time and constant care. Starting from the grape harvest, it takes an average of 4 years to obtain a product with a comically lower final yieldore compared to that of industrial production. Yet these "slow" vinegars have nothing to do with conventional vinegars produced in great haste. Their beauty and versatility is capable of elevating an incredible number of recipes: dfrom fish to salads, from braised meats to sauces, from vegetables to desserts. You will be amazed how soon these vinegars will become your next never-again-without ingredients!