Production area: In the province of Modena and Reggio Emilia through the use of musts obtained from Trebbiano, Lambrusco, Sangiovese, Albana, Ancellotta, Fortana and Montuni grapes, exclusively from grapes grown in Italy
Directions for use: Ideal if used raw as a condiment for boiled meats and sauces. It goes well with fish, meats and cheeses (excellent on flakes of Parmigiano Reggiano). Unique complement for fruit salads, ice creams, creams and zabaglione. We strongly advise against its use during the cooking phases.
Density: at 20 ° C not less than 1,340
Acidity: minimum 6% T
aste: bittersweet, with enhancement of the soft parts, structured, harmonious Color: dark brown, shiny load