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PRODUCTS

It is a product made from hand-harvested Trebbiano and Lambrusco DOC grapes, which undergo light pressing and destemming. Subsequently, thanks to the yeasts present in the peel, they are left to partially ferment and are cooked over a low heat until the color of the must becomes caramel. Then the refinement phase begins in different wooden barrels (robinia, cherry, chestnut, oak, mulberry and juniper) and decreasing capacities. Each type of wood gives the vinegar different colours, flavors and aromas: for example, cherry wood sweetens the flavour, mulberry gives a denser consistency and chestnut gives a darker and more intense colour. The product does not contain colourants, thickeners and preservatives and it is recommended to store it at room temperature away from sources of heat or cold.

LOBSTER

At the end of the refinement phase, after 12 years, the "lobster stamp" will have a marked volatile acidity, a light brown color and a light, delicate aroma that releases fresh and fruity scents with varietal notes present in a significant way. Its good acidity makes it perfect on meat carpaccio or in marinades, widely used in the kitchen for the preparation of cooking stocks for game and fish.

SILVER

At the end of the refinement phase, in our case after 20 years, the "silver label" has a greater concentration than the Lobster: this attenuates the perception of acidity and overall gives a sweet and sour flavour, the aroma is more intense and rich of hints given by the wood of the barrels with a slight tendency towards sweetness. These characteristics make it ideal for accompanying boiled meats, beef fillets, mature cheeses and for creaming risottos, especially if prepared with vegetables or shellfish.

GOLD

At the end of the refinement phase, in our case up to 50 years, the "gold label" is very dense, persistent on the palate with an intense flavor that tends towards sweet. It has an extremely complex and varied aroma which gives it a unique versatility in the culinary field. This extraordinary product can enhance the flavor of many foods: it can be used on fresh or cooked fruit, chocolate desserts or with custard, as a filling for panettone or strudel and can also be combined with savory dishes such as the noblest and tastiest cheeses .