Source: Suisun Valley, California

Agro Dolce in Italian means “sweet and sour.”

To achieve this flavor, grapes have intentionally been left on the vine for at least a month to six weeks longer than if they were to be made into a dry finished wine. By harvest time they are almost “raisin-y” from their concentration of fruit and sugars. The unfermented juice from the grapes is blended into proprietary wine vinegar and slowly aged in oak barrels until it is Agro Dolce.