The Condimento Bianco is used wherever the dark colour of the balsamic vinegar could detract from the appearance of a dish. Its low acidity of 4 to 5 % means it is classified not as a vinegar but as a "Condimento".
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- Valuable ingredients:
White wine vinegar*, concentrated grape must*
- Bottle, 500ml
- Packaging material:
- Storage advice:
- Store in a cool, dark place.
- Origin of the raw material:
- High-quality Demeter ingredients, processed naturally
- Without auxiliary agents or additives
- Selected origin
Average nutritional value & analysis results per 100 g:
- 360 kJ / 85 kcal
of which saturates
of which sugars
- 0,5 g
- 0,00 g
- Sesame Seeds
- not contained
- traces possible
The Naturata Condimento Bianco is produced in the province of Modena in northern Italy. The grapes used are cultivated in the province of Modena by a family-run business working according to biodynamic principles. The white wine vinegar, enhanced with grape concentrate made from Trebbiano grapes, is bottled after a short maturation period. The transformation of grape juice into vinegar is brought about by vinegar bacteria. When these come into contact with oxygen on the surface of the vinegar, they can congeal to form the so-called "mother of vinegar" in which the bacteria multiply. This can take the form of a smeary top layer or a sediment. This phenomenon has no detrimental effect on the quality of the vinegar. It can only be prevented by the addition of an anti-oxidant or by increasing the acidity level. This, however, would lead to the Condimento losing its typical character.
Tips for preparation
A mild seasoning for a host of recipes and ideal for light summer salads.
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