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Aceto bianco di uva intera Malvasia

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Premise that a great wine is made with a great grape, and from this great grape we make our great vinegar, only time has the upper hand and in the meantime you have to look after it and cuddle it like a baby in swaddling clothes.
Our vinegar is produced with the best grapes of Malvasia, the same with which the exceptional wines of our Istrian territory are produced,
Once fully ripe, the grapes are taken to the cellar, de-stammed and placed in small vats where alcoholic fermentation take place. After eight-ten days, the sugar is trasformed into alcohol Then we start the acetic fermentation with our mother vinegar. This takes place spontaneously and lasts almost a year, until the following autumn, when all the alcohol has turned into acetic acid.
This is why we say that our vinegar is made of wine, of whole grapes. Considering the quality of the grapes we use, its structure, its minerality and the absolute naturalness of the process, we can avoid the addition of sulfur dioxide and any type of antioxidant preservative. It is bottled without filtration.
Organoleptic characteristics:
Whole grape wine vinegar has the peculiarities of a great aged wine. The quality of the grapes and the very long contact with the skins and noble lees allows us to obtain a product with a great structure

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