Vinegar

In any other cellar it would be a disaster: Amarone that turns to vinegar. In the Rizzardis' cellar in Negrar, it is a family tradition – and one that is older than any wine in the house. The "madre", the vinegar mother, dates back to the beginning of the last century: a living organism that has been absorbing and transforming every new Amarone vintage for over a hundred years. For ten years, the vinegar travels through ten barrels of descending size – of oak, pear, apple, cherry and almond. Each wood leaves its signature, until in the end a concentrate is created that blurs the boundary between flavour and wine.

"We were born into a family full of beauty." CRISTINA CROTTI

It had disappeared for many years, but customers never forgot it: the Agretto di Montevertine, that special vinegar that the great protagonists of Italian cuisine loved. The longing remained, and a few years ago Martino Manetti found the right solution – the Acetaia Castelli in Rio Saliceto, a small village between Reggio Emilia and Modena, where the tradition of Aceto Balsamico is at home. The new Agretto has nothing in common with the old one, apart from the name and the philosophy. It is made from cooked must of Sangiovese grapes from the Montevertine vineyards and is a deep dark red colour instead of the amber yellow of its predecessor. The flavour retains the characteristics of a sweet and sour condiment, but with acidity setting the tone – clear, present, never overpowering. A balsamic condimento from Radda in Chianti, matured in Emilia-Romagna, characterised by a spirit of uncompromising quality: just as you would expect from Montevertine. SUPERIORE.DE

"We were born into a family full of beauty." CRISTINA CROTTI

"We were born into a family full of beauty." CRISTINA CROTTI

From the small and highly esteemed Acetaia of Malpighi. This "youngest" Aceto Balsamico Tradizionale Vecchio must be at least 12 years old and requires quality control by the Consorzio. Its aroma and full flavour are ideal for sauces, game or fruit salads. Beautifully packaged in a gift box with recipe booklet! SUPERIORE.DE

The genuine Aceto Balsamico Tradizionale Extra Vecchio, which has been stored in the attic for decades, has a minimum age of 25 years and requires quality control by the Consorzio. However, there may well be 100-year-old vinegars in this selection. Beautifully packaged in a gift box with recipe booklet! SUPERIORE.DE