Agro di Mosto Bio - Balsamico Base Dolci e Accessori detailed and passionate visit to

detailed and passionate visit to Acetaia San Giacomo together with the owner Andrea

anche se viene prodotto praticamente allo stesso modo

nell’analisi e nella discriminazione rispetto al prodotto “vino”

Remember that to taste it at its best

but adding it during the last 3-5 minutes of cooking also gives a nice dark color and a sweet-sour aromatic note to meat (pork and chicken) or vegetables (onions

Agro di Mosto Bio - Balsamico Base Dolci e Accessori detailed and passionate visit toAgro di Mosto is always and only obtained from the cooked must of local grapes, slowly acetified in large oak barrels for at least 2 years, for our youngest balsamic vinegar. The name reflects well the soul of the product: a must (cooked obviously), mainly of Lambrusco grapes, made sour by a slow acetification in abbesses semi full. The economically super sustainable alternative that we have created for the gourmet (private or restaurateur) who does