This particular type of vinegar is obtained through a fermentation process of a mixture of cooked grape must, wine vinegar and caramel. After fermentation it is left to mature in cask for 60 days, which gives it a pleasant woody aftertaste. With a sweet and sour taste, it shows itself with a clear and bright brown color, enriched with notes of ebony color.
Origin
The ingredients from which this vinegar is made are produced exclusively in Italy.
Especially good on…
This type of vinegar lends itself to the most varied combinations: from salads to vegetables, from all kinds of cheeses to risottos, up to the unthinkable use on fruit or ice cream, which instead gains an extra gear.
