cantine
  • Condimento di Uva

  • Condimento di Uva Image
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    A condiment produced with non-fermented white grape must; its origins from grape juice instead of wine – contrary to regular wine vinegar – leave a pleasantly sweet-sour flavour with aftertastes and nuances of the various woods used for barrel aging.

    Olive varieties

    Trebbiano and Grechetto harvested in September – October

    Process

    The unfermented must is simmered over low heat in bain-marie, enriched with century-old yeasts. It is then aged for more than 10 years in small casks of decreasing size made of 7 different types of wood – oak, chestnut, cherry, ash, robinia, mulberry and juniper – causing a progressive concentration of mass and aromas

    Food pairings

    It is an excellent gourmet condiment to use raw on dishes of haute cuisine: due to its great concentration, just a few drops are enough to enrich even the simplest recipes

    Sizes

    Packaged in a 130-ml cruet of blown glass in an elegant gift box

    Anecdotes

    A gourmet condiment not categorized as a traditional balsamic vinegar because it is not produced in the Modena area, it is however obtained using the traditional method and century-old balsamic yeasts from that area. It is distinguished by its fluidity, that makes easy to pour over foods. Seasoning dishes with balsamic condiment instead of wine vinegar is a perfect choice in terms of pairing with wine because one can appreciate the combinations of flavours and aromas.

    Downloads

    Fact sheets, labels and bottle cuts

Condimento di Uva

Condimento di Uva Image

 

A condiment produced with non-fermented white grape must; its origins from grape juice instead of wine – contrary to regular wine vinegar – leave a pleasantly sweet-sour flavour with aftertastes and nuances of the various woods used for barrel aging.

Olive varieties

Trebbiano and Grechetto harvested in September – October

Process

The unfermented must is simmered over low heat in bain-marie, enriched with century-old yeasts. It is then aged for more than 10 years in small casks of decreasing size made of 7 different types of wood – oak, chestnut, cherry, ash, robinia, mulberry and juniper – causing a progressive concentration of mass and aromas

Food pairings

It is an excellent gourmet condiment to use raw on dishes of haute cuisine: due to its great concentration, just a few drops are enough to enrich even the simplest recipes

Sizes

Packaged in a 130-ml cruet of blown glass in an elegant gift box

Anecdotes

A gourmet condiment not categorized as a traditional balsamic vinegar because it is not produced in the Modena area, it is however obtained using the traditional method and century-old balsamic yeasts from that area. It is distinguished by its fluidity, that makes easy to pour over foods. Seasoning dishes with balsamic condiment instead of wine vinegar is a perfect choice in terms of pairing with wine because one can appreciate the combinations of flavours and aromas.

Downloads

Fact sheets, labels and bottle cuts

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    Address:
    Lungarotti a.r.l.
    Viale Giorgio Lungarotti 2 - 06089 Torgiano (PG)

    Deliveries entrance
    Viale Giorgio Lungarotti 4 - 06089 Torgiano (PG)

    Contact:
    winery offices: tel. +39 075 988661
    email: lungarotti@lungarotti.it
    Visit & tastings: tel. +39 075988 6649
    email: enoteca@lungarotti.it