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 aroma. A special vinegar, but to be used casually on vegetables, white meats and fish for seasoning, marinating and completing cooking. The red wine Asì with herbs is self-produced from 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 the vinification, the wine is deposited in the barriques to infuse with the medicinal herbs grown in the company gardens. Over the following years the barrels will be "topped up" and the vinegar "remixed", complex activities to be performed with gentleness and precision to favor oxidation. The result is a full-bodied and brilliant vinegar, rounded off by Mediterranean scents of rosemary, thyme and sage capable of enhancing flavors by giving a twist to an incredible number of dishes.
Ingredients: Dogliani Dolcetto grape
The acid journey of Anna and Fabio of Casa Matilda, a farm and agritourism in Dogliani, begins as the most exciting stories often begin: unexpectedly, by chance or by fate. Asì della Langhe, a historic and prestigious vinegar factory in the area, announced in 2016 that it was closing its doors. Anna and Fabio, emotionally linked to the company, leap into the void and decide to take it over. The noble mission was to save a pillar of the local gastronomic heritage, although at the time it sounded more like madness. The grand design of the project became clearer step by step. The small and ancient Dolcetto di Dogliani vineyard next to the farmhouse, considered marginal until then, has become another, fundamental element: it is the main source of which the vinegar factory will obtain its vinegar. The vinegar is produced using the Orleans artisan method, a technique that requires very long times and constant care. Starting from the grape harvest, it takes an average of 4 years before obtaining a product with a comically lower final yield than that of industrial productions. 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: from fish to salads, from braised meats to sauces, from vegetables to desserts. You'll be amazed how soon these vinegars will become your next never-again-without-ingredients!