Barrel Aged Traditional
Sun-ripened late harvest Lambrusco and Trebbiano grapes are hand selected before soft-pressing to produce the highest quality grape must. The grape must is cooked in open steel kettles to reduce the must by half, then blended with aged wine vinegar to balance the acidity, and left to ferment in small oak barrels. This traditional aging method is known as the Solera Method.
sautéing or grilling meats
drizzling over warm pasta or rice dishes
dressing antipasto salads
dipping with your favorite vinegar and a rustic baguette