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Organic wine vinegar from barrel-aged Merlot grapes has only two ingredients: our vinegar and our cooked must. The latter is made by concentrating white grape must at a constant temperature of 70 degrees for almost two days, at the end of which 40 percent of the product remains.
The proportions of vinegar and cooked must arise from the careful search for a delicate balance between the aromas and acidity of vinegar and the fragrance, sweetness and texture of cooked must.