£5.00– Sold Out
In a nutshell: Freshly picked lavender flowers and mint sprigs are macerated with Sicilian Catarratto vinegar to create a wonderfully fragrant and flowery vinegar. Use on all kinds of salads or as a base for mint sauce to go with roast lamb.
This delicate organic vinegar is produced from Catarratto grapes and aromatized by direct maceration with lavender flowers and sprigs of mint. The result is a fragrant vinegar with a flowery, aromatic touch. At Bosco Falconeria, its become a family favourite with Natalia and her mother Mary sprinkling it on all their seasonal salads. Great with root vegetables, chicory and cucumber salads. Use it also as a base for your mint sauce for roast lamb.
Catarratto is an 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.
Details 250ml bottle, 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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