White Wine Vinegar is obtained by acetic fermentation of white or rosè wine by acetic bacteria activity. This way, the product contains at least 6% of acetic acid, giving it the characteristic pungent aroma and preservative properties. It is considered a natural dressing to be used in alternative to lemon. White wine vinegar is a hypocaloric dressing with a fresh and light taste, so it goes ideally with grilled vegetables and salads, while it is also used to prepare sauces, preserves, fish or vegetable pickles thanks to its antiseptic properties.
White wine or rosè wine, water, antioxidant.
Tips for use:
It is particularly suitable for dressing salads, vegetables, raw fish dishes and to prepare vinaigrette flavoured with spices. BASSO white wine vinegar is to prepare preserves made with vegetables and pickled fish because of its well known preservatives properties, delicate flavour and light amber colour.