“Antico Aceto dei Malatesta” is the fruit of a rigorous selection of raw materials. It is obtained through the natural fermentation in wood shavings and the ageing in oak barrels for over three years; in this way the colour of the vinegar becomes brick red and the smells becomes soft even if the final acidity is about 9%. It’s a vinegar for lovers of old traditions… It’s ideal as condiment on Swiss chard or barely warm on grilled “Saraghina” of the Adriatic sea with the omnipresent piadina.