It is produced using white grape must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).

Ideal on aperitifs, salads, raw and cooked vegetables, sauces, fish, poultry (chicken, duck, turkey), cheese (buffalo Mozzarella, Bitto, Scamorza and Robiola), even in fruit salad.

Leonardi Oro Nobile White Balsamic 250ml

$19.75Price
GST Included
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