After at least 12 years of pouring and ageing you take the first barrel the amount in traditional balm vinegar Reggio Emilia whom you think to use during the year.
A part of it is subordinated to the judgment of the taste examiners, for the classification in three different "seals". The division of the traditional balm vinegar Reggio Emilia in "bollino Aragosta" (crawfish seal), "bollino Argento" (silver seal) and "bollino Oro" (golden seal) takes place according to the strictest criteria which are determined in the production order.
Taste examiners conduct the samples and give to every vinegar a point number, according to his visual, olfactory and flavorful signs.
Balm vinegar Il Buon Condimento Dodi Acetaia, light, unobstrusive taste, optimally for turning on salads, as a dip of vegetable stripe and Carpaccio
This 10 year-old vinegar is suited very well as a dressing for salads, dips, cooking meat and sauces. He is also an ideal companion for fish and meat dishes. The unique mark of perfume of this balm vinegar also tastes fantastic to fruit salad, ice, creams and Zabaione.
The 2016 Barbera d'Asti 'Montebruna' is a highly representative example of Barbera Asti. Even better, it won't break the bank. Sweet wild cherries, minerals, mint and spices flow this beautifully delineated, vibrant wine. As always, this is a somewhat hearty, rustic style of Barbera best enjoyed at the dinner table.
Made with pure Alpine grassland hay, mixed with fresh alpine source water, alcohol and crystal sugar. We consciously avoid artificial additives in all our products. All Lerchnhof products are without preservatives, without colorings and without taste amplifier.