• Apple Balsamela Vinegar

• 750ml

For those families, especially mountain families, for whom grapes were a difficult raw material to grow, apple was a valid alternative.

The fresh juice was cooked and reduced by slow evaporation and, in some towns of the Reggiane and Modenesi hills, it was started for fermentation, acetification and subsequent aging just like for Traditional Balsamic.

Acetaia San Giacomo have rediscovered this ancient product which, unlike the traditional Balsamic they do not voluntarily age in wood, keeping the aromas of the cooked apple fresh and fragrant.