Bonini Maturo Condiment
Bonini Maturo condiment ages in barrels at least 18 years old.
Only grape must, cooked in open vats, which slowly acetifies naturally through passage in casks of scaled-up size.
Aging thus gives the product a dark, brilliant color, an intensely penetrating aroma and a natural sweetness and density.
Perfect on fish, it will impress paired with sushi and sashimi.
The Bonini company, from its headquarters in Cesario sul Panaro in Emilia-Romagna, produces condiments according to a single, grand vision that involves the use of a single ingredient: Trebbiano grape must cooked in open vats. The slow acetification of the must results in a product of extreme quality that, over the years, has conquered some of the most coveted tables around the world. The aging of the condiment gives the product a bright dark color, a unique fruity and soft aroma and a fresh flavor.