Made with California rosé wine, this vinegar is bright, summery, and frankly beautiful. Lighter than a red wine vinegar but with more body than a white wine vinegar, the Pink Pacific Rose Wine Vinegar is extremely versatile. Perfect for vinaigrettes, asparagus, seafood, summer salads and martinis.

Small-batch vinegars slow fermented using the German drip method, a technique from the 1800's. The vinegar takes two to three months to ferment, and then aged in 25 gallon American oak barrels to add complexity.

8.5oz bottle