Aceto Balsamico invecchiato Format:100ml to preserve the varietal typicality

to preserve the varietal typicality of Arneis and enhance its finest and most elegant aromatic component

Carboidrati: 55

typical of Eastern Veneto

the recovery of viticulture culminated in 1969 with the recognition of the DOC Breganze

Aceto Balsamico invecchiato Format:100ml to preserve the varietal typicalityIn 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,