Cavalli Balsamico Classico | Cavalli cav. Ferdinando
Produced in the traditional manner, the cooked grape must first undergoes an alcoholic fermentation before slowly converting to vinegar in wood barrels of chestnut, oak, cherry, mulberry, or juniper. It is then further aged in smaller wood barrels until reaching the optimum balance between sweetness and acidity.
Produced in the traditional manner, the cooked grape must first undergoes an alcoholic fermentation before slowly converting to vinegar in wood barrels of chestnut, oak, cherry, mulberry, or juniper. It is then further aged in smaller wood barrels until reaching the optimum balance between sweetness and acidity.
Produced in the traditional manner, the cooked grape must first undergoes an alcoholic fermentation before slowly converting to vinegar in wood barrels of chestnut, oak, cherry, mulberry, or juniper. It is then further aged in smaller wood barrels until reaching the optimum balance between sweetness and acidity.
