The traditional method and aceto balsemico so the balsemic vinegar, throughout the centuries in modena, is produced by a method that have changed so little up today. Fresh Grape juices are boiled in open pots for a day then they are taken in a wooden barrels to age them. The aging lasts at least two years. The aged vinegar is more darker and in more dense sweetness and it can be used in a more younger vinegar. So Larves Foods balsemic vinegar is obtained with the traditional and %100 natural methods, by the squeezing the fresh grapes, respectively, making them wine and then vinegar, mixing with the unfermented grape juice.
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Product Type:
Vinegar
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Type:
Balsamic Vinegar
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Place of Origin:
Turkey
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Brand Name:
Larves Foods
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Model Number:
Balsamic Vinegar
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