INGREDIENTS : Cooked must of late grapes dried on racks; aged wine vinegar.
AGING :In barriques, with the addition of already aged balsamic vinegar taken from batteries of centuries-old barrels.
Dedicated to the ancestor who invented the recipe at the beginning of the twentieth century, it comes from must of ripe and dried grapes. Aromas of plum jams and red fruit intertwine with hints of honey and vanilla in this elixir of great density and sweetness, perfect for seasoning the most different types of preparations raw, from sweet to savoury.
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