One of the oldest vinegarhouses in Italy (1871)
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The rice vinegars 		 
 The rice vinegar is obtained through the alcoholic fermentation of selected rice's flours ( as for the sake), followed by an acetic fermentation and its ripening.
The result is a soft, delicate and a moderate acid vinegar, it is superb for salad's seasoning and, as the Oriental tradition requires, for sushi.
Rice vinegar in "rossini" bottle - 0.5 l