From white grapes (Trebbiamo Montuni), produced like Balsamic Vinegar of Modena but cooked at such low temperatures that it does not activate the browning process.
Fragrant and aromatic, its use is truly incredible, excellent for marinating meat and fish and for vinaigrettes, for green salads, potato salads, with cauliflower, tomatoes. An absolutely more delicate and fruity taste, which makes it particularly surprising on fish. Preferred by those who do not like balsamic and prefer a fruitier taste that does not stain the dish.
Very popular in the creation of dressings and sauces where wine vinegar is normally added.