Langarolo
What is it?
Langarolo is a vinegar-like condiment which can be used in making salads,
omelets, and marinades. It is a simple, genuine product which is made
exclusively from prestigious Piedmontese red wines such as Barolo, Nebbiolo,
Barbera, and Dolcetto. Claudio Rosso produces this unique vinegar at his farm in
Serralunga d’Alba. Langarolo distinguishes itself from ordinary vinegars by its careful blending of red wines as well as its controlled aging in oak, mulberry and cherrywood barrels.
Known as "Asì" in Piedmontese dialect, this pleasant-tasting, fragrant condiment may be combined readily with the following herbs and spices: rosemary, thyme, spicey red peppers, horseradish, garlic, oregano, sweet basil, tarragon, and bay leaves.
How is it made?
The noble wines which make up the base of Langarolo are fermented with
Acetobacter (A. xylinum, A. aceti, A. mesoxydans, etc.) according to the
"d'Orleans" method in small ventilated casks containing wood chips, which favor the biological activity of the acetobacter.
The wood chosen for these casks is particularly suitable for aging the vinegar. Aging time may range from one to three years, after which the vinegar is transferred into stainless steel tanks in order for the clarification to take place by natural means of tannin and gelatin.
The vinegar is neither cooked nor heated in order to best preserve its wine-like characteristics, such as its ethereal bouquet, which gives the vinegar a pungent finesse and austere delicacy.
The degree of acetic acid varies from six to seven degrees.
Packaging
Langarolo is presented in a characteristic dark bottle of 0.5 liters and sealed
with a gold cord. Three thousand bottles are available annually. |
