Production area: In the province of Reggio Emilia through the use of musts and vinegars obtained from white grapes of strictly Italian origin
Aging: at least 12 months
Directions for use: Born as a substitute for wine vinegar and containing another percentage of must, it has a structure that allows it to make the most of vegetables, salads with ingredients such as tuna, eggs or chicken, giving the dish that particular taste bittersweet deriving precisely from must.
Density: at 20 ° C not less than 1,220
Acidity: minimum 4%
Taste: balanced, structured, with pleasant fruity nuances