The challenge was to create a wine vinegar that was not so sharp and at the same time a balsamic vinegar that was not so sweet.

Daniele interprets it like this: with the mild and digestible grape vinegar, you have a vinegar in your hand that can be used to make wonderful vinaigrettes. Salad dressings that are a little reminiscent of the south: mildly acidic and accompanied by a wonderful fruitiness.

In my kitchen, this vinegar is used, for example, to marinate a farmer's salad. Or thinly sliced boiled meat - so fine - with a little onion and salt and pepper.