Agro di Mosto is always and only obtained from the cooked must of local grapes, slowly acetified in large oak barrels for at least 2 years, for our youngest balsamic vinegar.

The name reflects well the soul of the product: a must (cooked obviously), mainly of Lambrusco grapes, made sour by a slow acetification in abbesses
semi-full.
The economically super-sustainable alternative that we have created for the gourmet (private or restaurateur) who does not want to propose the usual industrial Balsamic .

Spontaneous fermentation of cooked must is something unique , which is normally done only for Traditional Balsamic Vinegar. We have always done it also on more "everyday" bases, so as not to compromise on the quality of any of our products.

More sour than sweet in taste and more liquid in texture, crudités and salads are its main destination, but adding it during the last 3-5 minutes of cooking also gives a nice dark color and a sweet-sour aromatic note to meat (pork and chicken) or vegetables (onions, radicchio, pumpkin, carrots...)