Agro di Mosto is always and only obtained from cooked must of local grapes, slowly acetified in oak barriques (the abbesses).
The name reflects well the soul of the product: a must (cooked obviously), mainly of Lambrusco grapes, made sour by a slow acetification in semi-full abbesses.
The economically super-sustainable alternative we have created for the gourmet (private or restaurateur) who does not want to offer the usual industrial balsamic vinegar. Pinzimoni and salads are its main destination, adding it during the last 3-5 minutes of cooking, gives a nice dark color and an aromatic-sweet aromatic note.
The real Diabolik of the stove can also use it as a base for making small ones … but don’t let me know why otherwise I’m sick! 😉 As with the other Balsamic Condiments, the ideal would be to first use it to dissolve the salt and pepper and then incorporate it, perhaps emulsifying it, with a good Extra Virgin Olive Oil.