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RED WINE VINEGAR

 

Obtained from acidification of red wine made by a mix of indigenous grapes uch as Negrara Trentina, Groppello, Lagrein, and international varieties as  Cabernet, Merlot, and Pinot Noir of our production. 6% acidity

Our vinegar is produced following the traditional method which consists in placing good wine or fermented fruit  juice in wooden barrels (oak, acacia, cherry)  with a good vinegar  "mother", for  12-18-24  months...

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