Agrodolce means “sweet and sour" in Italian. To achieve this, Katz harvests organically grown Sauvignon Blanc grapes from the Suisun Valley - it borders Napa to the West - that are left on the vine for at least a month to six weeks longer than those used to make a dry wine. By harvest time they are almost "raisiny" from their concentration of fruit and sugars. This is the same traditional process used for hundreds of years to make the great Sauternes of France. The unfermented juice from the late-harvest grapes is blended into their proprietary white wine vinegar and slowly aged in oak barrels until it becomes balanced Agrodolce. The vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, sweet apricot, fig and pear from the late-harvest grapes…all with a strict backbone of crisp acidity from the vinegar base.