Organic vinegar produced in purity in all stages of processing from the vineyard to the cellar up to the vinegar cellar. The slow acetification takes place with the natural and superficial oxidation of organic white wine from Solaris grape left in contact for months in wooden barrels: in the vinegar cellar no mechanical forcing takes place to speed up the process (for example by intervening on the temperature) but the natural process is supported, without intervention, to develop the aromas and pure characteristics of the vinegar only through oxidation, highlighting the intrinsic qualities of the raw material.
Particularly suitable with fresh and boiled vegetables, on boiled meats, to complete various kinds of sauces.
Acidity degrees 7%