Nero Castelli - 250 ml

Nero Castelli, aged 5 years in many wood barrels, is made following an old secret recipe kept like tradition of family.

It is regarded in Italy as a balsamic condiment, i.e. a balsamic vinegar which can have various ageing but without certification. The method of production is however the same one.

The condiments come from the must cooking of the grape mainly of Lambrusco. The juice is carried to boiling until losing 60% of its volume. It spends then several years in barrels. The producers lets then the vinegar to mature during a certain time in quite ventilated premises (under the roofs in general) so that the grape must continue to concentrate by evaporation. The vinegar rests in a series of barrels of decreasing size, called batteries. The barrels are done with different woods, each of which gives particular flavor to the content. From year to year a portion of vinegar is decanted from the bigger barrel to next smaller, until it get the desired aging years. The new grapes are added only in the biggest barrel. The rest of the work is made from the alternation of seasons, the warm breezy summer and the rigid winters that are typical of the region.