THE' Vinegar of Barbera d'Asti Is a seasoned dressing that is processed according to the traditional orlean method of natural acidification in oak barrels and acetic mother. 48 months of clever refining for a good red wine vinegar good for raw vegetables and carpacci.
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.
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T.P.S. RAMOD'ORO s.c.a. Via Case Sparse, 23 - 14022 Castelnuovo Don Bosco (AT)
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Sherry's Vinegar, renowned Spanish liqueur wine. Aged one year in oak barrels according to the traditional method of Jerez, "Solera y Criaderas".
From soft acetic flavor; Characteristic vinous aroma. Great for pickles that require a vinegar with real personality.
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%
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.