Production area: Tuscany
Fermentation: Coltibuono’s wine vinegar is obtained from the natural fermentation of the most appropriate red wines. Acetification takes place with the slow method to maximize the aromatic notes. The wisdom of the vinegar manufacturer and the quality of the raw material make the difference.
Annual production in bottles: 8.500
Description: The vinegar is matured in oak barrels in order to exalt the aroma and soften the taste
Aromatic complement of numerous traditional Italian dishes. Appreciated in seasoning raw salads.