• Vinegar Balsamico Young, Agro di Mosto - Acetaia San Giacomo

Bright, young and vibrant

Made from fresh organic cooked grape must that is slow fermented and naturally acetified in large oak barrels. This youngest expression of Acetaia San Giacomo’s craft matures for at least two years, delivering a lively, more sour than sweet profile with a fluid texture.

The name Agro di Mosto literally means “sour from must”, highlighting its essence: cooked grape must transformed through slow acetification for a fresh, tangy character. Spontaneous fermentation, a technique usually reserved for Traditional Balsamic, ensures quality without compromise.

Light and versatile, Agro di Mosto is ideal for everyday use, crafted entirely from organic grapes and never industrially blended.