Aceto di Vino Riserva 6 anni - Esclusiva Acetaia San Giacomo Parmigiano Reggiano e Vacche Rosse structured dishes with a fatty

structured dishes with a fatty tendency

The economically super-sustainable alternative that we have created for the gourmet (private or restaurateur) who does not want to propose the usual industrial Balsamic

Too Good Too Go

a vinegar produced from a pure Lambrusco

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Aceto di Vino Riserva 6 anni - Esclusiva Acetaia San Giacomo Parmigiano Reggiano e Vacche Rosse structured dishes with a fattyArtisanal vinegar from the very slow spontaneous acetification of high quality red wine, undiluted and unpasteurized, subsequently aged for at least 6 years in oak tonneaux. The great aromatic complexity makes it a top class vinegar, with aromas that recall wood and brandy; the intense, almost earthy notes of oxidation are strongly reminiscent of oxidized wines such as Marsala and Madeira. UNIQUE Excellent with mushrooms or to dilute a pasta dish with