Pure Vinegar without water.
Traditional old-fashioned vinegars, made by the slowest acetic fermentation, taking a minimum of 9-months to become vinegar.
Never diluted, pure, powerful and fragrant.
Artisan vinegar from very slow spontaneous acetification of high quality red wine, neither diluted nor pasteurised, subsequently aged for at least 6-years in oak tonneaux.
The great aromatic complexity makes it a world class vinegar, with aromas that recall wood and brandy, the intense notes of oxidation, almost earthy, are strongly reminiscent of oxidised wines such as Marsala and Madeira.
Excellent with mushrooms or to dilute pasta with a plain sauce.
A vinegar used by great chefs, such as Niko Romito (Ristorante Reale, 3 Michelin stars), it is also ideal for partnering with sweets and desserts for its oxidised and almost biscuity notes.
