Artisan vinegar from very slow spontaneous acetification of wine from lightly macerated white grapes, neither diluted nor pasteurized, aged in Georgian terracotta amphora.
After the very slow process of acetification in barrique, there is refinement inside an original Georgian terracotta amphora.
It has a more rounded taste, the acidity is more delicate and expresses an interesting minerality. Rich and complex.
Given the rounding of the classic woody notes, it is possible to appreciate the evolution of the wine which, left pure because without dilution, has been enriched with the acetic component which enhances its very direct aromas.
Perfect with fried foods (with its minerality it flavours a good mayonnaise to pair with fried cuttlefish or prawns), marinades for fish or tartare, or vegetable purees.
