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Elaborate with quality Chardonnay wines, which are acidified very slowly using a traditional method so as to preserve product qualities to the fullest. These partially acidified wines continue acidification in 300 litre oak barrels along with grape juice.
Whose colour does not conceal certain dishes, we began to work on a sweet-and-sour vinegar from Chardonnay. Smooth, bittersweet and transparent, this vinegar is especially well suited for fish and shellfish dishes, although it offers unlimited possibilities.
It must be emphasised that no filtering is performed in order to maintain initial product qualities as much as possible. This means that natural sedimentation may occur.