Honey vinegars
Vinegars offers a selection of honey vinegars born from a double fermentation. The first, alcoholic, occurs thanks to yeasts in the absence of oxygen: the sugars in the honey turn into alcohol, giving rise to mead; the second, acetic oxidation, is aerobic in nature: acetic bacteria transform the alcohol into acetic acid.
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In this phase, the mead rests in fourth-pass oak barrels following the static-surface method, the oldest and most traditional, where the bacterial flora acts only on the surface, while large openings promote slow oxidation. The result is an artisanal honey vinegar where the scents of flowers and the depth of fermentation, the fruit of care and long experience, emerge.
