Vinegar production: conventional and organic
A fine wine vinegar is characterised by careful selection of the best wines and by the expert processing techniques known to generations of Venetian craftsmen.
Type of vinegars
– Red wine vinegar
– White wine vinegar
– Decoloured bulk wine vinegar
– Organic wine vinegar
Each vinegar is prepared according to specific customer requirements by selecting the available raw material in order to obtain vinegars with different characteristics and strengths.
Red Vinegar
Balanced, harmonious and characterised by a ruby red natural colour, ourred wine vinegar is suitable for all consumers as it easily adapts to any taste and is particularly suited for a balanced and natural diet.
This vinegar producer Acetificio Lenzi in Mira, near Venice, for this sector specifically preparesred vinegars of various strengths and for this type of production sources primarily Italian wines of renowned quality.
Ideal base for balsamic vinegar
More fragrant and rounder in taste than white vinegar, in recent years red wine vinegar has achieved large consumption in the preparation of balsamic vinegars.
Decoloured Vinegar
Clear, nearly colourless and characterised by a spicier aroma compared to the red variety, this type of vinegar is an ideal additive that does not alter the colour of the food being treated.
Decoloured wine vinegar is widely used in the canning industry, especially for the preparation of pickles.
Acetificio Lenzi is widely recognised as a market reference in the production and distribution of decoloured white vinegar.
QUALITY
A fine wine vinegar is characterised by careful selection of the best wines and by the expert processing techniques known to generations of Venetian craftsmen.
