Acetaia Sangiacomo - Red Wine Vinegar - Lambrusco Grape - 16.9 fl oz (500 ml)

Composition

Composition unknown — our sources do not have it.

This vinegar is made in the traditional way, from the local organic red wine Lambrusco. It is inoculated with the "mother" and left to ferment slowly in oak barrels. Like many vinegars producers, Acetaia San Giacomo started as a family production. The traditional process respects the raw materials. Because there is no forcing or heat treatments, the aroma and frangrance of wine are conserved and intensified. Alive, unfiltered, unpasteurised vinegar. Initially grandparents aged vinegars in their attic, as it was traditional in this area to have a small production, just for the family consumption. During those times there wasn't a unique "sure" method to make the Balsamic Vinegar, each family had its own methods, traditions and techniques, sometimes even personal recipes. Taste profile: Vigorous, high acidity, shows some fruitiness of the grape. Pairings: It is an everyday vinegar to keep in the pantry, great to make sauces or to finish dishes, as it is pure vinegar, not diluted with any other ingredient it is very intense and acidic.

Nutrition per 100 g/ml

Our sources carry no nutrition for this product.

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