Lambrusco Montericco Vinegar Bio - Exclusive to Acetaia San Giacomo

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Red wine vinegar, pure organic Lambrusco Montericco with a strong note of red and black fruit. Quality wine, spontaneously acetified in barrels for 6-9 months, not pasteurized or diluted or forced thermally. Soft, sparkling.
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Lambrusco Montericco Vinegar Bio - Exclusive to Acetaia San Giacomo

Lambrusco Montericco Vinegar Bio - Exclusive to Acetaia San Giacomo

Product information

Obtained from pure Lambrusco Montericco grape wine.

The wine was acetified by us through very slow static oxidation and at natural temperature in barrels for at least 9 months without dilution or pasteurization.
For many years we have been trying to break the common idea of ​​vinegar as "bad wine", offering vinegars from high quality wines.

Our wine vinegars are therefore treated like wines themselves, and in this case from a single variety: Lambrusco Montericco is a typical variety of the Reggio Emilia hills, even though it has been cultivated less and less for years due to low productivity, despite producing very interesting results: round, fruity, with a nice vegetal undertone.
Perfect as a single-varietal red wine vinegar.

100% Satisfaction Guarantee: Any issues please let us know and we will replace or refund your items.

The slow artisanal processing guarantees the maintenance of aromas and perfumes and allows for an acidity that is never aggressive, although nice and decisive and full of character.

Perfect for rich and varied salads and mixed greens, or for marinating red meats.


Ideal for salads, crudités, fish marinades, on roasts and rich dishes (even fatty ones). If possible, first dilute the salt ( and a good pepper perhaps) and the various - if any - herbs with a little vinegar. When everything has dissolved well, incorporate with the oil.

Customer Reviews

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I
Ivan Demartis
Ottima scoperta

Ottimo aceto e impeccabile servizio

Acetaia San Giacomo

It is the only one that, since the beginning, produces only pure balsamic without added vinegar, 100% from organic cooked must. We do not produce Balsamic Vinegar of Modena IGP, glazes, "Balsamic White" by choice.
The production also includes raw vinegars, all produced according to the ancestral method in barrels.

Finally, the Surbir Selection concerns all those products that we have chosen from other companies that share with us a production philosophy aimed at quality only, without compromise. From coffee, to Parmigiano Reggiano, to fresh pasta, each item has something that makes it unique.

Le Monde: "We have chosen to continue with our baver" as stated by Andrea Bezzecchi
(Stéphane Davet - 14 October 2021)

Andrea Bezzecchi: The Real King of Balsamic Vinegar
(Edoardo Celadon and Phoebe Hunt - March 27, 2021)

Acetaia San Giacomo Best Overall Balsamic and Best Saba
(Hannah Howard - October 19, 2021)

Best DOPs and Best Condiment
(Nikhita Venugopal - April 12, 2019)

The Balsamic Vinegar Challenge. How Modena Lost the Game
(Micaela Cappellini - 25/02/2020)

Vinegar: Why have we so underestimated this ingredient? (Luciana Squadrilli - February 2020)

On the trail of vinegar
(Luca Martinelli - December 2021)

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