The Aceto Botanico Brown Seal is stored in 225l oak barrels for 4 years.
In addition to the condensation, a natural consequence of aging, the use of oak barrels helps the wine vinegar to its complex flavors.
It is ideal for use in fresh salads. It can be used alone or as part of complex dressings.
The history of the production of condiments from grapes dates back to the region of the Middle East 2500 years ago. Later, the Greeks and then the Romans introduced the condiments into their eating habits. There are numerous indications of their use in ancient Greece, from Oxymelon and Melas Zomos to the remedies of Hippocrates and the Deipnosophistae recipes.
A modern version of the old recipe is the Aceto Botanico Adriani, made from selected white grapes from Drama. Their juice gives a concentrated must and wine vinegar, after the joining of which aging begins.
At this point begins a long stay in a series of small barrels, called batteries. These include various types of wood in which the Aceto Botanico Adriani ripens and thickens, especially during the summer with the help of high temperatures, while it rests and clears in the winter. The successive passage through each barrel gives it special properties such as tannins, aroma, color and density. A small amount of the smallest barrel is bottled every year. The remaining amount is filled with the contents of the previous drum until finally the first and largest drum is filled with fresh aceto.
The precious result of this patient process of replenishment and thickening is a veritable elixir capable of emphasizing and perfecting the taste of each dish, simple or complex.
The exquisite product is being preserved from sunlight in beautifully dark glass bottle with capacity 250ml.
It is being imported directly from Greece.
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