Katz harvests organically grown 100% North Coast Zinfandel from the Suisun Valley in October when the brix (sugars) are over 30… very concentrated and almost port-like. They then ferment the organically grown sweet grapes into wine before adding it to our oak barrels with the addition of some “mother” (the starter) for its slow journey to becoming red wine vinegar.
The garnet, port-like color of the Agrodolce gives way to lots of plum and fresh berry overtones and a pleasant, crisp finish.
Katz Late Harvest Zinfandel Agrodolce red wine vinegar has a low 5.8% acidity with a base of residual sugar for a balanced AgroDolce. The garnet, port-like color gives way to a “jammy” texture with lots of plum and fresh berry overtones and a pleasant, crisp finish. Raw, unfiltered, and with "the mother".