Gullo Specialty FoodsFrom the start, we have selected the best wines and based on the original family recipe, we have added freshly ground must (AKA the "sugar" of the grapes) from the same grapes at the end of fermentation. This procedure gives a sweetness to the product, both in body and aroma, in addition to the particular characteristics that derive from individual grapes. Our ProcessIn October, we harvest the grapes, first the Trebbiano then the Lambrusco.The grapes are crushed to remove the liquid, the liquid of the grapes is called grape must.At this point we divide all the must, for both Lambrusco and Trebbiano, in three parts, that will have different uses:1/3 of the grape must is collected to be fermented as vinegar1/3 will be cooked to make cooked must for the balsamic1/3 is refrigerated to use it as a grape sugar for the vinegarTypical wine vinegar tend to give prevalence to a strong, acidic tone, covering the accompanying food. "ROSSO" and "BIANCO" enhance the taste of the food in a less aggressive way, adding a pleasant tone of freshness and, due to this, it have a wide range of uses in the kitchen - both as an ingredient and as a condiment.Health Benefits✔A good wine vinegar has the stimulation of salivary glands of gastric juices and of the pancreas, aiding the digestive process; by reducing the fermentation of the intestines, it is a natural disinfectant. We care about quality and we are part of IGP and DOP Italian certification. 
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