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After destemming and an initial fermentation with maceration of about ten days
decant the wine before tasting
lightly toasted and preserved in extra virgin olive oil
diventando un vino vivace sur lie
Style: Weizen Fermentation: Top Color: Dark blond
aceto di miele invecchiato in anfora 1 Breganze DOC After destemming and an initialIn the heart of the Marca Trevigiana, the Acetaia Bonfigliol represents a gastronomic art that masterfully blends the tradition of balsamic vinegar with the innovation and passion of Giuliano Barbon. Located in Nervesa della Battaglia, this vinegar factory is a true alchemical laboratory where vinegar becomes a work of culinary art. Giuliano Barbon, vinegar craftsman, leads this path of excellence using local varieties such as Raboso, Merlot,
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