Obtained from the Timorasso grape wine of the legendary Walter Massa, subsequently acetified through very slow oxidation and at natural temperature.
This slow artisanal processing guarantees the maintenance of aromas and perfumes and allows us to obtain an acidity that is never aggressive, even though it is nice and strong.
The minerality and flavour of this vinegar is incredible making it unique when used with fish and shellfish.
It is also ideal for salads, vinaigrettes, fish marinades, roasts and rich dishes.
