This bright-coloured, deliciously fruity vinegar is obtained from the acetification of fermented blackberries (mora), grown in the Martello Valley in the South Tyrol. The juice is placed in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. Use with roast meats or simply splash into the pan after cooking a pork chop or two. It will also enliven any apple pie, salad dressing and fruit cocktail. Or sprinkle into sparkling water for a refreshing drink!

Size: 250 ml