This delicate floral vinegar starts with the must from Trebbiano grapes. The must is cooked under open flame in a large open vat for 30 hours. Once the must is reduced it has a delicate golden color. The grape must is then added to oak barrels with a mother vinegar to start the fermentation process. The barrel is tightly sealed to avoid oxidation and discoloration of the vinegar. The vinegar is then left to acidify and ferment for 4 years. The result is a vinegar with deep golden color from aging in oak barrels, rich floral notes on the palette, and sweet soft acidity. Delightful paired with delicate greens, broiled grapefruit with toasted almonds, or deglaze a pan after searing a chicken breast.

100ml

Acetaia Leonardi

Imported White Balsamic Vinegar

Aged: 4 years

Delicate