Taste and use

That's what makes this Sicilian red wine vinegar so special:

• Taste: This red wine vinegar owes its berry and slightly earthy taste to the classic Sicilian grape variety "Nero D'Avola". It has a strong acidity.
• Quality features: Acetic acid content: 7.5%. In a first step, wine is pressed from the "Nero D'Avola" grapes in a nearby winery. Vinegar is then made from this at the "Bosco Falconeria" farm in a specially built cellar. The one-year-old wine is mixed with vinegar to make 50% and fermented for six months with a constant supply of air. As soon as the vinegar has reached the desired taste and acidity, it is filled into a closed wooden barrel for storage. It is only bottled shortly before it is sold. Natalia Simeti says of her product: "I'm almost addicted to this tangy acidity: if our vinegar isn't in the house, my salad doesn't taste good!"
• Use: It only takes a small dash of this vinegar to give a salad dressing that certain something. If the strong taste tends to be too intense, you can balance the dressing with a spoonful of almond butter.

Cultivation and ecology

This is how the grapes are grown:

• Cultivation method: Organic farming. Between the vines of the "Catarratto" and "Nero D'Avola" varieties, there is a wide variety of trees on the "Bosco Falconeria" farm: citrus fruits, almonds, pears, peaches, avocados, olives and much more grow here. By planting trees, but also by reducing mechanical soil cultivation, Natalia Simeti is trying to apply more and more permaculture methods on her farm.
• Producers: Antonio and Natalia Simeti, together with a family from Albania, are increasingly managing their farm "Bosco Falconeria" in the spirit of regenerative agriculture. The social aspect is very important to them, given the amount of manual labor involved in such farming. Natalia says: "I pay everyone who works for us a fair wage. It can happen that something is left undone because we simply don't have the money to hire additional workers." "Bosco Falconeria" uses the "Addio Pizzo" label to declare that they do not pay protection money to criminal organizations.

This is how the price is made up

Natalia Simeti from Bosco Falconeria receives 3.60 euros per bottle of wine vinegar.

Cultivation & processing CHF 8.16

• Cultivation and harvesting: Natalia Simeti and her helpers from Bosco Falconeria
• Processing: Bosco Falconeria, Valdibella

Transport & logistics CHF 4.91

• Export and logistics: Valdibella, Galliker
• Fees: Customs
• Quality assurance: SQTS laboratory
• Packaging: Zurich plant
• Shipping: Post

Procurement & distribution CHF 4.84

• Coordination, communication, online market: Crowd Container