One of the oldest vinegarhouses in Italy (1871)
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The malt vinegars 		 
 The malt vinegar is obtained through the alcoholic fermentation of the barley's malt (as for the beer) followed by a bio-oxidation process.
The result is a full-bodied, delicate and very aromatic vinegar. It can be used to season salads, but also to cook meat and fish in general or, as the English tradition requires, to sprinkle on french fries.
Malt vinegar in "rossini" bottle - 0.5 l