A careful blend of cooked grape must and high quality wine vinegar, aged for a minimum of 12 years. Thick & Syrupy, slightly pungent with aromas of dried figs, prune and an earthy and lively acid finish.
Serving Suggestions: Try a small amount as a marinade for a rib steak before grilling. Makes the perfect pairing for bitter greens such as chard, broccoli rabe and kales. Brush on bacon for a sweet & tangy glaze. Pair with wild mushrooms.