Description
An ancient method that follows the natural course of the seasons and allows acetic bacteria to transform the alcohol of the mead into acetic acid.
- Aroma: resinous notes with hints of spontaneous flowers
- Flavour: pleasantly acidulous, with a mouth-filling and decisive taste.
Pairings
As dressing for salads and fresh and sweet and sour cooking. Ideal as ingredient in the preparation of fish carpione recipe or for marinating freshwater fish.
