aceto di miele invecchiato in anfora 1 Format:250ml born from the desire to

born from the desire to explore a grape variety other than Pinot Noir

fermentazione a temperatura controllata (16-18° C) con lieviti selezionati

to which are added fascinating notes of exotic fruits

are twisted (intorcolà) around strings in an airy environment

Discover the authentic flavour of tradition with our risotto mix made with Italian Vialone Nano rice (90%) and carefully selected ingredients

aceto di miele invecchiato in anfora 1 Format:250ml born from the desire toIn the heart of the Marca Trevigiana, the Acetaia Bonfigliol represents a gastronomic art that masterfully blends the tradition of balsamic vinegar with the innovation and passion of Giuliano Barbon. Located in Nervesa della Battaglia, this vinegar factory is a true alchemical laboratory where vinegar becomes a work of culinary art. Giuliano Barbon, vinegar craftsman, leads this path of excellence using local varieties such as Raboso, Merlot,