Botanico II Balsamic Vinegar

From selected Semillon grapes we condense the must and ferment it. Through a carefully controlled acidification process we produce a dense, aromatic vinegar which will be treated in different ways to produce a variety of acetos.

Ages for two years in 225 litre oak barrels. The prolonged contact with the oak increases its aromatic intensity and density as well as its ability to complement more demanding dishes.