Varvello brings to your table the vinegar produced with Prosecco wine, the most world-wide exported Italian wine. This Prosecco wine vinegar has its roots in a supply chain project implemented by some wine families sharing the same traditions and passion for viticulture.
With the same straw yellow colour of the Prosecco wine, it is excellent with light dishes such as seafood and meat salads. Surprise your guests by seasoning with Prosecco wine vinegar and Extra Virgin Olive Oil.

From the Piedmont lands, lands of great wines and great wine vinegars, Varvello make for you two excellent vinegars: Barolo vinegar. The king’s vinegar was defined by King Carlo Alberto di Savoia, who in 1835 received from the Faletti family (first producer of this wine) a year’s supply for his court, contributing to its diffusion. The wine vinegar produced by Barolo wine is obtained from the fermentation of these noble Piedmont’s wines with a high alcohol content. This vinegar, another pride of Casa Varvello, comes from a supply chain project carried out by some Piedmontese family companies, to bring all the Piedmontese tradition to your table. Left to rest in tonneaux, continue its aging in barriques, where, thanks to the percentage of alcoholic residue, released during the slow fermentation, the characteristic aromas and aromas are enhanced.Varvello is the only producer in the world of this prestigious wine vinegar, appreciated by starred chefs, and a must in the best kitchens of international restaurants.
The Barolo and Extra Virgin Olive Oil, a perfect couple for all culinary creation.

From the Piedmont lands, lands of great wines and great wine vinegars, Varvello make for you an excellent vinegars: Barbaresco vinegar. The area of origin of the grapes suitable for producing this wine includes many territories of the splendid and renowned hills of the Langhe and Roero, in Province of Cuneo. The wine vinegar produced by Barbaresco wine is obtained from the fermentation of these noble Piedmont’s wines with a high alcohol content. This vinegars, the pride of Casa Varvello, come from a supply chain project carried out by some family companies that share Piedmont’s traditions and passion for viticulture. Left to rest in tonneaux, continue its aging in barriques, where, thanks to the percentage of alcoholic residue, released during the slow fermentation, the characteristic aromas and aromas are enhanced.Varvello is the only producer in the world of this prestigious wine vinegar, appreciated by starred chefs, and a must in the best kitchens of international restaurants.
A noble pairing? The Barbaresco wine vinegar with a high-quality Extra Virgin Olive Oil. Savor them together on your favorite dishes.

The Pinot Grigio wine vinegar is made with wines from Sicily, a land particularly appreciated by Varvello for the high quality of its grape varieties. The secret of this vinegar is the long aging of wines. The Pinot Grigio vinegar is aged for three long years in wooden barrels. The result is a vinegar with a unique, amber colour and a fruity pleasant taste.
Pinot Grigio wine vinegar and Extra Virgin Olive Oil: the perfect essential combination in your kitchen. Surprise your guests!

This vinegar is a tribute to Vermouth, the historical wine from Turin, whose origins date back to the end of the 1800s. The Vermouth vinegar, which is obtained from grape must, is ideal for your meat barbecues. It is ubiquitous in the kitchens of the greatest chefs for marinating meat.
Surprise your guests by combining the Vermouth wine vinegar with an excellent Extra Virgin Olive Oil.

Barbera d’Alba wine vinegar, a wine of Piedmont origin between Asti and Alessandria, dear to the Varvello family, comes from the fermentation of Piedmont Barbera and subsequently aged in fine barrels. It’s a vine with a very long history: The first historical data relating to the cultivation of this vine dates back to 1259, in the Casale Monferrato area, but only in 1600 was it transplanted to the lands of Alba.
Surprise your guests by using it for preparation a traditional Piedmont plate: “Bagna cauda”, to give to preparation a spicy hint to be discovered.

The name Cabernet Sauvignon comes from the spontaneous cross (in French Sauvignon means wild) between two grapes from the French area of Bordeaux, Cabernet franc (black grape) and Sauvignon blanc (white grape).
After a slow fermentation it barrel aged, creating the Cabernet Sauvignon vinegar, a vinegar with a particular intense red color with blue shades, and a refined hint of wild berries that recall its wild nature.
Excellent in combination with Extra Virgin Olive Oil, to flavor each preparation.

This is a vinegar born from one of the most famous wines of the Tuscany region, and known all over the world. Obtained from the fermentation of Sangiovese grapes (which age for 11 long months) from the Tuscan hills of Chianti, in the area between Arezzo, Florence and Siena, and from the subsequent and further aging in barrels, which gives it a rather important body and structure.
Excellent in combination with Extra Virgin Olive Oil, strictly Tuscan, for the preparation of an excellent pinzimonio.

Origins of these grapes, from which Varvello derives this vinegar, date back to Mediterranean Middle Eastern dock. The vector of its diffusion in the southern Italian regions were the Greek colonists, who brought with them the seeds or shoots to be able to cultivate it in the colonies of Magna Graecia. From Moscato Bianco vine we obtain deep straw yellow wines, fresh and with an intense flavor, but they also lend themselves well to sparkling wine: the result is a fresh vinegar that is appetizing on the palate.
It’s ideal for use in the preparation of an excellent Catalan of clams or crustaceans, thanks to its fresh scent of musk, in combination with a good Extra Virgin Olive Oil.