White Balsamic Dressing
It is obtained from white grape must acetified and aged in oak barrels in order to obtain a golden yellow colour.
Its most evident characteristic is that of leaving the color of the dishes unchanged, giving delicately sweet and sour fruity aromas and flavours.
Usage advice
It is indicated on: salads, cooked or raw vegetables, sauces, fish and seafood, white meats, cheeses, appetizers, fruit salads...