Red Wine Vinegar Bio

Obtained from Lambrusco grapes from organic farming, vinified and subsequently acetified through very slow oxidation (static) and at natural temperature (i.e. without thermal or mechanical forcing) .

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

The typical notes of Lambrusco wine stand out, therefore mainly red fruits and black fruits.

Ideal for salads, dips, 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.