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diventando un vino vivace sur lie
Allegretto preserves its lively expressiveness: an immediate
Vintage: 2007
There is nothing more precious than time spent together and shared food
aceto di miele invecchiato in anfora 1 Breganze DOC diventando un vino vivace surIn 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,
