Lambrusco Montericco Vinegar Bio - Exclusive to Acetaia San Giacomo

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 high quality wine vinegars.

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

The slow artisanal processing 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.

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

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.