Must Agro - Balsamic Base Bio

The Agro di Mosto is always and only obtained from the cooked must of local grapes, slowly acetified in large oak barriques for at least 2 years, for our youngest balsamic.

The name reflects the soul of the product well: a must (cooked obviously), mainly from Lambrusco grapes, made sour by slow acetification in abbesses
semi-full.
The alternative, economically super-sustainable, that we have created for the gourmet (private or restaurateur) who does not want to offer the usual industrial Balsamic .

As with other Balsamic Condiments, the ideal would be to first use it to dissolve the salt and pepper and then incorporate it, perhaps emulsifying it, with a good Extra Virgin Olive Oil.

With a more sour rather than sweet taste and a more liquid texture, dips and salads are its main destination, but adding it during the last 3-5 minutes of cooking also gives a nice dark color and a sweet-sour aromatic note to meats (pork and chicken) or vegetables (onions, radicchio, pumpkin, carrots...)