£18.00– Sold Out
In a nutshell: These two superb organic vinegars are acetified and aged in oak and chestnut barrels; Nero d'Avola makes a lively and earthy everyday red wine vinegar perfect for salad dressings and adding to classic caponata and Catarratto white wine vinegar is ideal for all salads, seafood and sweet and sour dishes.
Bosco Falconeria Nero d'Avola Vinegar
The classic grape variety, Nero d'Avola, was first planted in Sicily by the ancient Greeks who colonised the island and is now widely planted on the island, producing robust and fruity wines filled with blackberry, plum and cherry flavours. Bosco Falconeria's Nero d'Avola vinegar uses wine produced on the estate. After slow acetification and ageing in chestnut and oak barrels in their acetaia, it is bottled unfiltered and unpasteurised. A great everyday red wine vinegar, with wonderful earthy aromas of the Sicilian countryside and fruity flavour, that is perfect for adding to caponata, fish and meat dishes and for using in all kinds of salad dressings and marinades.
Bosco Falconeria Catarratto Vinegar
Catarratto is another ancient grape variety, widely planted in Sicily, that produces very floral, citrusy wines with hints of tropical fruit flavours. Bosco Falconeria's organic Catarratto vinegar uses natural, dynamic wine produced on the estate. After slow acetification and ageing in chestnut and oak barrels in their acetaia, it is bottled unfiltered and unpasteurised. A great everyday white wine vinegar, with wonderful earthy aromas of the Sicilian countryside and fruity flavour, ideal for adding to seafood and vegetables, salads and all sweet and sour dishes.
Details 2 x 500ml, both 7.5° acidity, no sulfites.
About Bosco Falconeria
The farm is located near Partinico, some 40 miles west of Palermo in the hills overlooking the Gulf of Castellammare, and has belonged to the Simeti family since 1933, when it was a 25-acre farm dedicated mainly to vineyards, with a cellar in which there were seven platforms for treading the grapes, and where as many as 30 people worked during the grape harvest. Family problems, the agricultural crisis and the 1968 earthquake resulted in a period of abandonment, until the early 70's when the farmhouse was finally restored to its former glory. Food writer Mary Taylor Simeti, author of various must-have Sicilian cooks (such as the classic Pomp and Sustenance and On Persephone's Island) together with her husband, agronomist Antonio Simeti, moved in permanently to the farm in 1990.
Now her daughter, Natalia, an equally passionate advocate for organic farming, runs the estate also making wine, vinegar and supplying fresh organic fruit and vegetables to local food stores. Safeguarding biodiversity and improving the soil by green or organic fertilizing, she adopts sustainable methods, such as limited mechanical cultivation, biodegradable cords for tying up the vines and traditional methods of pruning. She also cultivates biodiversity and scattered across the beautiful farm are almond, citrus, medlar, avocado, fig, plum, mulberry, peach, pistachio, quince and carob trees amongst the vines and olive groves.
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