Seasoning of fine apples

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Aged 15 years in barrels of different woods that, together with the maturation of three lustres give a delicate but intense, decisive but fruity fragrance and this particular bouquet goes wonderfully with white meats and delicate cheeses, ricotta, fish appetizers, on canapes but also on desserts such as panna cotta and semifreddi.

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This product is obtained by washing, grinding and squeezing ripe apples, the juice obtained is concentrated by cooking in open-air boilers and direct heat, then fermented and etched in mother barrels which feed the series of barrels with capacity to scale in the phases of "Reinforcement" annual.

The juice extracted is concentrated in open-air vessels and in direct heat, and fermented and etched in "mother" barrels.

Like balsamic vinegar, apple seasoning is also preserved in barrels of different woods. Over the years, the different essences give the product a bouquet of perfumes and fruity flavors, delicate but intense, which make it a unique product.

Available in three different degrees of ripeness: aged five years, ripe and the fine version, packaged in a box, with glass dispenser and recipe book.

Offered in the box with blown glass dispenser, a small recipe book and a brochure with pictures and some notions about the production system.

Additional details
Without dyes, it contains sulphites not added

Ingredients
Cooked apple juice and apple vinegar.

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Seasoning of fine apples

Seasoning of fine apples

Aged 15 years in barrels of different woods that, together with the maturation of three lustres give a delicate but intense, decisive but fruity fragrance and this particular bouquet goes wonderfully with white meats and delicate cheeses, ricotta, fish appetizers, on canapes but also on desserts such as panna cotta and semifreddi.