Aceto di vino invecchiato d'uva passita Format:250ml is done in compliance with

is done in compliance with traditional techniques using modern technologies

the shortcrust pastry dough enhances the flavour of fresh Bavarian butter and free-range chicken eggs from small local producers

Zucca disidratata 6%

Winemaking Notes: Aromatized wine with cold infusion extract of aromatic herbs and spices of ancient Piedmontese harvest and cultivation according to an exclusive recipe

Aceto di vino invecchiato d'uva passita Format:250ml is done in compliance withIn 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,