Delicious when drizzled on a salad or with some basil olive oil on a plate for dipping bread. But nothing good comes easy and this vinegar is proof.
 
We plant garlic in the fall and harvest it the following July. After harvesting, the garlic is strung up to cure in the barn, out of the sun and a little cross breeze, for six to eight weeks of babying before it's ready for a swim in vinegar. (You can watch how we grow and harvest the garlic on our YouTube channel here.)
 
"Nonna's" garlic. It's what we call our garlic. Some time back we got our seed stock from an older Italian woman. When asked what kind it was she replied, "I don't know. I got it from my mother." It came as no surprise when she said her mother got it from...you bet...her mother. There is just a little bit heritage involved here.