16 other products in the same category:
Single grape vinegar that reflects the terroir in an exemplary way. The acetification of Lambrusco wine occurs naturally through slow spontaneous oxidation. The transformation leads to a living ingredient that maintains the qualities of the wine of origin unchanged.
Seasoning from grape juice and wine vinegar, excellent with fish and vegetables. Acidity 4%
Full expression of the best local cooked must, the same raw material with which the Traditional Balsamic Vinegar is bottled in a different stage of aging. Ideal for those looking for the true sweet and sour balance. Recommended to accompany aged cheeses and embellish risotto (added absolutely raw). Surprises with spoon desserts.
Obtained from a skilful blend of organic apples. The cider is acetified after spontaneous fermentation. Live vinegar, unfiltered, aged in cherry wood barrels.Acidity 5%.
Apple cider vinegar aged with freshly pressed raspberry juice. The wild fruit allows to expand the aromatic spectrum of the vinegar, balancing at the same time the sour spirit of the raw material.Recommended to flavor cheeses and to finish meat dishes.Acidity 5%
The countryside of Acetaia San Giacomo must is a balsamic dressing bottled very young to keep fruity aromas and fresh acidity.
From a selection of native grapes from the Dolomites, grown in the vineyards owned by the winery. Traditional methods and natural oxidation. Aging in oak barrels.Acidity 6.5%
Selection of aromatic grapes from the vineyards owned by the winery. Fine wines - from Riesling to Traminer, passing through Müller Thurgau - are transformed thanks to a completely natural acetification, without mechanical and industrial forcing.Acidity 6.5%
The balsamic vinegar cream that enhances your dish!For dressing and garnish, ready-made balsamic vinegar sauce perfect to combine with roasts and roast beef but also with fresh flavors such as ice cream and cream. Excellent for a delicious touch in your fruit salad.
Made with red wine, aged in mulberry and cherry, very attractive for salads and white meat.
The "San Giacomo" Balsamic uses the same material used for the Traditional Balsamic Vinegar DOP. A bouquet of stimuli that affects all the senses.
The wine vinegar "Sirk" is suitable for lovers of strong flavors, almost arrogant. It 'a big choke Seasonings, a niche product that offers its best on the plates when used with the "sprayer."
From its Moscato d'Asti wine DOCG of its own production, white vinegar aged 36 months in oak barrels. Great for fish and marinades.
Aceto Balsamico IGP "Aged" has a balanced flavor and a robust body. It is produced without adding caramel.