Must of cooked grapes, aged wine vinegar

In series of antique small casks of different wooden varieties

• Ideal on first courses like tortelloni with ricotta and spinach, dried passatelli, or risotto with Parmesan cream;
• Excellent on meat filets, sliced steaks, carpaccio, or cold cuts;
• Also great on crustaceans and fish tartare;
• We recommend it on Parmigiano scales, fried eggs, omelets, soufflés, or rich savory cakes.
• Perfect on strawberries, vanilla ice cream, zabaglione, and desserts like mascarpone cream, panna cotta, or chocolate cakes;
• Try it in mixology by adding a few drops to your favorite cocktails.

Characterized by its sweetness, a great body and rich aromatic bouquet with notes of plum, black cherries and sweet spices, infused with the fragrances of ancient woods in which it was left to age; the taste is long lasting