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 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.

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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.