Our youngest balsamic, Agro Di Mosto, is always and only obtained from the cooked must of local grapes, slowly acetified in large oak barrels for at least 2-years.
The name reflects the soul of a must, mainly from Lambrusco grapes, made sour by slow acetification.
As with other Balsamic Condiments when cooking, incorporating with dissolved spices, even combining with a good Extra Virgin Olive Oil.
With a more sour rather than sweet taste and a more liquid texture its well suited to enjoy with dips and salads. Adding the Balsamic Agro Di Mosto during the final minutes of cooking also provides a nice dark colour with a sweet-sour aromatic note to meats such as pork and chicken, or vegetables such as pumpkin, carrots, onions and radish.
