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Aromatic Vinegar
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The
traditional preparation of the aromatic vinegar, thought more simple
and less aged compared to the Stravecchio, derives from the
fermentation of grapes and its turning into vinegar with an yearly
addition of ( boiled) must: such process is enriched by adding herbs
and fruits that give this particular vinegar its aromatic bouquet and
scents which characterises it as unique and inimitable.
This particular bouquet evokes scents and fragrances recalling the summer warmth, the fruits and berries of our mountains, memories of further ancient times. Its colour is dark red like fire streaked sunset of our mountains.
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Aceto Aromatico with erbe officinalis, available in bottles from 40ml to 250 ml |
