Wine vinegars have lower acidity and more complex flavors than cider or distilled vinegar. Mildly-piquant white wine vinegar is suitable for salads, fish, poultry and anything served cold. Red wine vinegars accent heartier meat and vegetable dishes and, partnered with olive oil, constitute the salad-dressing staple in many homes. Balsamic vinegar is fermented in wooden casks for at least 60 days and is made from cooked grape must and in some cases the addition of wine vinegar.
Traditional Balsamic vinegar, the king of vinegars, is marked “tradizionale” and certified DOC. It is the result of strong cultural knowledge, passed on for generations, barrel-aged up to 25 years and made with only one ingredient, cooked grape must.
Traditional balsamic vinegar has a very small production in comparison to other (non traditional) balsamic vinegars. It is the representation of traditional knowledge that has been passed on for generations...
Balsamic and white wine vinegar, delicate and sweet. Perfect for dressing salads, making vinaigrette.
Product Information Ingredients Giusti was founded in 1605 and is amongst some of the longest running vinegar producing families on the region of Emila Romagna. It is Made from the...
Product Information Ingredients This vinegar is made from red wine produced naturally from local grape varieties from the Collio area. It is placed in wooden barrels, then inoculated with the...