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An "Acetaia" (vinegar farm) that has been handed down through 4 generations since 1871. The grapes must only be of the Trebbiano variety. The hot summers and chilly winters enable the grape must to ferment and mature in wooden barrels which is the traditional method. According to traditional rules, the condiment (or “Black Gold” as it is known) should be one of the last ingredients of a recipe and the amount should be no more than a spoonful per person. It is important to choose the right Balsamic for each dish; a new Vinegar to dress raw vegetables or a mellowed one to flavour special dishes such as hors d'oeuvres, roasts, grilled meat or fish or to season strawberries and ice creams. - less