Asì Red wine vinegar from Dolcetto di Dogliani - 250ml

Asì Red wine vinegar from Dolcetto di Dogliani - 250ml

Casa Matilda

Regular price €8,50

Unit price per 

A vinegar with a very short supply chain and a very long persistence? There he is! The red wine Asì 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. This Dolcetto vinegar is the result of years of dedication and constancy. After the harvest and the vinification, the wine is deposited inside the barriques where, in a completely spontaneous way, the acetification process is triggered. 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 complex and elegant vinegar, yet perfect to keep at the center of the table. To give salads and steamed vegetables a boost, to enhance the taste of grilled red meats in marinades or for when sauces lack vertical thrust.

Ingredients: Dolcetto di Dogliani grapes
Acidity: 6%
Contains sulfites


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!

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