Red Wine Vinegar Bio
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Red Wine Vinegar Bio
Obtained from organically grown Lambrusco grapes, vinified and subsequently acetified through very slow (static) oxidation and at natural temperature (i.e. without thermal or mechanical forcing) .
The slow artisanal processing ( minimum 9 months compared to the few days usually required to obtain a commercial vinegar) guarantees the maintenance of the aromas and perfumes and allows for an acidity that is never aggressive, although nice and decisive and with character.
The typical notes of Lambrusco wine stand out, mainly red and black fruits.
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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.
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.
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