Wine vinegar from juniper barrels - Exclusive to Acetaia San Giacomo

Lambrusco wine is acetified by us through very slow (static) oxidation and at natural temperature and subsequently refined for at least 6 months in small juniper barrels.

Contact with this wood gives notes that strongly characterize it of spices, tamarind, undergrowth, incense.

A vinegar which, due to its great aroma, is ideal for game (boar), roasts, chops, ribs or pork sausages both as a marinade and in cooking or for a sauce.

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.