Beer Vinegar Obtained by natural acidification with acetic acid according to the traditional Orleans method.
Vinegar with a brown color, a pleasant acidity from Piedmontese double malted beer and chestnut honey. Ideal for chicken and turkey or to degrade in pork or game recipes.
THE' Aceteria Merlino Was born from the union of some producers in the area of Asti bound by love for the Piedmontese food and wine tradition. The goal from the start is to propose local high quality ingredients, guaranteeing the origin and quality of processed raw materials without dyes or preservatives.
Piedmont has a historic tradition of vinegar since 1800 and this translates into a regional culinary tradition where the acre flavor of vinegar is particularly valued : The famous "carpions", the apple sauces and the acetic sauces for meat.