Available in both a 375ml bottle and a 1/2 gallon jug.
Vinegar is a much maligned product. Unless it is some fancy-schmancy type like Aceto Balsamico Tradizionale or the like, vinegar is often not highly considered in the pantry. Unfortunately, such should not be the case. Good vinegar is difficult to produce, difficult to find and when found, should be used judiciously. Try making a good salad without it.
Vinegar is not spoiled wine! It is another wine product and to make high quality vinegar one must begin with good, sound wine, acetify the wine, and then age the vinegar. Spoiled wine will most likely produce spoiled vinegar. It is probably more difficult to make good vinegar than to make good wine. Wine is primarily a complex alcoholic fermentation. But vinegar comprises both alcoholic fermentation and then the more sensitive bacteriological fermentation by which alcohol is oxidized to acetic acid.
This red wine vinegar has a ruddy, reddish tawny color, the indication of age. It has a clean aroma, winey, and an intense, clean, sharp flavor. The finish is clean with good length.