From the must of Trebbiane grapes from the Emilian hills, this vinegar is aged in small barrels of different woods.

The slow maturation, the transfer from cask to cask and the skilled care of the Master Acetaio ensure that it takes on a bright brown color and an increasingly appreciable syrupiness.

Excellent raw on vegetables, grilled meats, omelettes; in cooking for all kinds of roasts, fish, risottos and sweet and sour cooking. Also excellent with desserts, fruit salads and ice cream.