Casanova White Balsamic Condiment

It's made from fermented white grape must and aged in Oak barrels to achieve a golden yellow color. Its most notable characteristic is its ability to maintain the color of dishes while imparting delicately acidic fruity aromas and flavors (a great alternative to wine vinegar). Ideal for: preparing appetizers, salads, both cooked and raw vegetables, sauces, fish, white meats (chicken and turkey), cheeses (bufala mozzarella, Bitto, scamorza, and robiola).