Dieser Essig wird aus weißen Traubensorten hergestellt und ist eine tolle Alternative zu Aceto Balsamico. Durch seine helle Farbe hinterlässt er keinen dunklen "Schleier" auf den Speisen. Sein milder Essiggeschmack ermöglicht die Verwendung bei Salaten oder zur Verfeinerung von Gerichten mit spritziger Note.
Weissweinessig: 63%, Traubenmost: 37%
This Balsamic Vinegar of Modena is made using traditional methods . It is aged in small barrels made of oak, chestnut and mulberry wood .
After meticulous and careful process of slow acetification , followed by a long maturation period in oak and larch barrels.
Organoleptic characteristics: Golden yellow color ; Nose: intense ethereal, according to Delicious golden, peach and apricot flavors.
The Aceto di Vino da Chianti is produced from a selection of the best Chianti wines. After meticulous and careful process of slow acetification , followed by a long maturation period in oak and larch barrels.
The grapes for this red balsamic vinegar from the region of Emilia Romagna. When mixed with grape juice, must and wine vinegar is aged for at least two months of this vinegar in barrels made of oak wood. There developed the vinegar its characteristic aroma and its sweet-sour taste harmonious. It goes well with salads, grilled or steamed vegetables, red meat and omelet.
1 liter bottle of virgin olive oil unfiltered, from cold pressing, first grade in gold foil! Originating from a Ponente hand-picked olives are pressed exclusively with gentle mechanical processes (cutting procedure) and without filtration. In the color green-gold, with a fruity aroma and a harmonious taste this olive oil is one of the best in Italy. Ideal for preparing appetizers and salads and pasta salad.
Whopping ruby red color with purple hues. On the nose, intense aromas of dark berries and little balsamic notes. On the palate, subtle nuances of cinnamon and other sweet spices, full-bodied, soft, long finish.