The Vinegar Factory
Via Subida, 54
34071 Cormons – GO
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t: 00 39 0481 60531


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Design: Studio Ajd
Foto: Marijan Močivnik, Maurizio Frullani, Stefano Scatà
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Joško Sirk in the vinegar factory If it is true – and it is – that a great wine is made with great grapes, it is thanks to such superior vineyards that I make my superlative vinegar; it takes me a few years and, in the meanwhile, I must look after it and pamper it just like an infant.

Joško Sirk
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The vinegar factory

The white berry grapes - from a species of vine which is autochthonous of the Collio - are produced with care and attention in our vineyard, adjacent to our vinegar factory, at Cormons, in the centre ( IN THE HEARTLAND ) of the Collio hills. The vinegar factory The facility is entirely made of wood - an expression of the strong architectonic hand of Marcus Klaura, an architect. It also fits very well in the landscape, as it shows off its roof, thoroughly covered with photovoltaic panels. Placed on the edge of a luxuriant wood of small oaks, with its essential lines it integrates well in the surrounding landscape. The vinegar factory A merging point of the tidy terraces of the vineyard and of the wild wood, with its stair-like structure it favours the various processing stages. Pouring off takes place through flowing from the upper step to the lower one. The whole productive cycle of our wine vinegar - made with whole grapes - takes place spontaneously without employing any sort of machinery. The vinegar factory
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We make vinegar with the best Collio grapes. Grapes that, otherwise, might give us exceptional wines. Vineyard Once stalks have been removed from the grapes, the latter are brought into the vinegar factory and placed in small tubs where alcoholic fermentation takes place, in just a few days. Once this is about to finish, we add our mother vinegar to foster the start of acetic fermentation. This will occur in an absolutely spontaneous way, lasting almost one year, until all the alcohol has changed into acetic acid. Procedure That is why we say that our wine vinegar is made from whole grapes. A few weeks before the subsequent wine harvest, we pour off1, press and decant and the by-now-nearly-finished vinegar is placed into small barrels, which are filled to age. Three or four years, so that the vinegar amalgamates and sharpens.
Given the quality of the grapes that we use, their structure, minerality and the utter2 naturalness of the process, we can avoid additions of both sulphurous substances and of all kinds of anti-oxidizing preservatives.
It is bottled without any filtering. Joško Sirk in the vinegar factory Thus our vinegar appears strong, perhaps overbearing, but its body, persistence, minerality – not to mention the bouquet3 - make it a unique connoisseurs' article.
Just as happens for every great wine, time is its friend and, while it is in the bottle, it sharpens, matures, becomes grand.
So, everything Pliny said is true; the final outcome of grape fermentation is not wine but vinegar! Therefore, for a great vinegar, we need superlative grapes! Vinegar barrels

Organoleptic features

The features of wine vinegar made from whole grapes are those of a superlative ageing wine. The quality of the grapes, the extremely long contact with the peels and the noble dregs, allow to achieve a produce whose structure is grand, persistent, complex and rich in minerals. With time, its intense acidity is tempered, thus favouring the evolution of variegate aromatic tones. Vinegar
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In the kitchen

Not just as a sauce enricher! Its aromatic features and complexity recommend its much wider employment.
  • on eggs
  • on fritters, especially if prepared with herbs
  • wherever there are asparaguses or sprouts
  • on nourishing soups, on barley and beans, on goulash soup, on tripes
  • on fat fish, on eels, on a turbot, on tenches in fish soups (»boreti«)
  • sprinkled on oysters
  • on sorbets, or fruit salads
  • on raspberries, bilberries and tiny strawberries
  • on sugar when it caramelises and tends to be sickening
Vinegar sprinkler Used with a sprinkler, it allows for a more homogeneous and balanced dosage, while extolling also its aromatic peculiarities.
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»Fizolovka«, bean soup, acid

• 1 kg. of dried »borlotti« beans • the peel of two lemons • 2 laurel leaves • 3+3 garlic cloves • 3 spoonfuls of fresh flour • a piece of ham rind • 1/2 an onion • a few spoonfuls of oil • two spoonfuls of tomato concentrate

Soak the beans with the ham rind, the lemon peels, the laurel leaves, the garlic cloves and some salt, then boil the whole mix.
When the beans are cooked, blend with onions and whole garlic browned with oil, and mixed with flour.
Cook for another 10 minutes, take out the laurel leaves and the garlic cloves; whip up the whole mix.
Put back onto the fire, add the tomato concentrate, and the right amount of salt and pepper. Serve with added pasta.

Salami with vinegar

Salami with vinegar The peasant's salami - only a few weeks old -, fresh, sliced generously • a knob of butter • our vinegar • compact cabbage • mush

Heat the knob of butter on a live fire - possibly in a small iron pan.
Add the sliced salami, turn the pieces around as soon as they have formed a little crust, sprinkle with vinegar. They are ready!
Serve with mush and raw cabbage, cut regular and thin; put the right amount of salt and pepper; the rest of the dressing comee from the salami.
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500 ml package
500 ml package 250 ml package
250 ml package 250 ml package with sprinkler
250 ml package
with sprinkler
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Vinegar curiosities

It helps unmarried ladies overcome disquieting memories No special studies have been necessary to make vinegar. Vinegar forms spontaneously from any type of natural sweet juice. Ferments change sugars into alcohol, bacteria alcohol into acetic acid. Man has known it for thousands of years, its production has been codified for about 2,000 years now. Worldwide, several kinds of vinegar are made: from fruit, beer, rice, molasses. In the Babilonian civilisation, then the Greek used it as a preservative, a dressing, or a flavouring; Hippocrates, the father of medicine, boasted its healthy properties; the daily drink of Rome's legions was water with vinegar, just as on boats. Hannibal used it while crossing the Alps; the most impossible rocks were scorched with fire and wetted with vinegar to break them up.
Cleopatra won an arduous bet and gulped down a whole patrimony in one go; she melted precious gem stones in vinegar and drank the whole thing. Jesus Christ on the cross was offered a sponge soaked in vinegar. It fosters peace in the family

Vinegar and grandmas

  • With a branch of oleander, it protects you from mosquitoes (Autan is better, it costs less).
  • It removes fat – it still is a natural disinfectant, nowadays – really valid, especially if used with food. A decalcifier. A spoonful of honey and vinegar in the morning ... An energetic balancer
  • The newly born ones were washed with it, even those in the byres ...
  • An antidote against the pest and the evil eye
  • Really helpful to attain peace and concord in the family
  • If diluted with a lot of water, it is an excellent thirst-quencher. Its fumes will free you from your colds, optimal - just diluted a little - for gargling when you've got a sore throat, when sipped or rubbed on your chest, it thaws out your drunkedness, it discontinues your endless sneezes
  • Chewed slowly, a lump of sugar soaked in vinegar stops your hiccups. It relieves you if you're seasick.
  • Useful for disinfecting small wounds, and the whole house, it can soothe a superficial burn, it neutralises a insect's bite or those of a jelly-fish, a tampon under your nose will arrest pityriasis
  • It may bring about addictness (to my vinegar made from grapes, I mean!)
  • It keeps away suitors
  • A contraceptive par excellence in all civilisations of antiquity, it controls the pleasures of love
  • When chilly and subtle above all, by penetrating in one's most intimate parts it quenches ones's lust that is why it is recommended to the religious, especially if young and tormented. A deceiver of gullible husbands, it has undisputed, astringent properties. It can restore virginity.
  • It helps maidens overcome disquieting recollections before getting married
  • Indispensable when chosing the sex of the child to bear (a female)
  • It soothes breasts that have difficulties in withholding their milk
The deceiver of naive husbands
foto Aceto Sirk

Baba Yaga's black suit

A story dressed with vinegar Photographed by Maurizio Frullani for Josko Sirk
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Web page Piccolo Collio
Web page of La Subida estate