Aceto di vino invecchiato al Radicchio Rosso Format:250ml Aging: Aged for 24 months

Aging: Aged for 24 months in new double barriques

Temperatura di servizio: 8 C°

sourdough starter (theoretically dehydrated soft wheat flour

Il Prodotto in Breve ✓ Annata 2013 – Coltivazione Biologica

we recommend consuming the product by the date indicated on the label

Aceto di vino invecchiato al Radicchio Rosso Format:250ml Aging: Aged for 24 monthsIn the heart of the Marca Trevigiana, the Acetaia Bonfigliol represents a gastronomic art that masterfully blends the tradition of balsamic vinegar with the innovation and passion of Giuliano Barbon. Located in Nervesa della Battaglia, this vinegar factory is a true alchemical laboratory where vinegar becomes a work of culinary art. Giuliano Barbon, vinegar craftsman, leads this path of excellence using local varieties such as Raboso, Merlot,