Apple Cider Vinegar refined in Cherry Barrels

Obtained from organic Trentino apples, fermented and subsequently acetified through very slow (static) oxidation and at natural temperature (that is, without thermal or mechanical forcing) inside a small barrel made of pure cherry wood .

The slow artisanal processing of 9 months compared to the few days with which a commercial vinegar is usually obtained guarantees the maintenance of aromas and perfumes and allows us to obtain an acidity that is never aggressive even if it is nice and strong and has character .

Decidedly "sweeter" than its wine-based cousins, the maturation in the cherry tree further softens the taste. Fragrant and delicate.

Ideal for salads, dips, desserts and cocktails.

Ideal for salads, vinaigrettes, fish marinades, roasts and rich (even fatty) dishes. If possible, first dissolve the salt ( and a good amount of pepper perhaps) and the various - if any - herbs with a little vinegar. When everything has melted well, incorporate with the oil.