Acetos

Made of white wine vinegar from Ugni Blanc variety. This balsamic is in contact with oak wood, 6 months in barrels. The concentrated mosto is aged in concrete pools in contact with oak duels, also for 6 months. After this time, the balsamic is cooked on slow fire for 3 days until you get the desired point of density. It is a fluid product whose use is ideal for salads. This product has no preservatives.