In cooperation with renowned SONDA marketing company, vinegar was named NOTA. It denotes a small quantity of products that can add flavour to dishes. Just like spices in general, Nota vinegar gives a special and unusual touch to the dishes. Actually, a note of taste.
When talking about music, which is always associated with gastronomy, music and notes have their own songs and compositions. Nota vinegar is also recommended in different variations.
• NOTA FORTE NERO black wine vinegar produced from red wines; and
• NOTA FORTE BIANCO produced from white wines.
Both vinegars are produced by processing Istrian wines that have lost their quality wine properties, but are an excellent base for good wine vinegar.
These vinegars are produced by slow processing in acetified barrique barrels for at least 4 months, during which time the wine releases alcohol and turns into vinegar, acquires the aroma of wood and the characteristic note of the Dragočevac vinegar cellar. Filtrates brought by adding distilled water for food below the degree of alcohol and 6 degrees of acidity as prescribed by the European laws to bear the Wine Vinegar name.
Recommended for classic vegetable salads.
– NOTA ALLEGRO apple cider vinegar – we wanted to play a joke on the name imagining that those who use apple cider vinegar for dieting or keeping a sporty figure have a cheerful (allegro) personality.
In the wine vinegar production process, previously pasteurized and filtered apple juice is added.
Recommended for fruit, vegetable and seafood salads.
– NOTA ANDANTE – for aged must vinegar, the Italian tradition of Modena vinegar production is followed. The difference is in the grapes. The famous and renowned Modena vinegar uses lambrusco and pignoletto indigenous Emilia Romagna grapes, while in Istria the typical Istrian Muscat-Merlot-Malvasia and Teran grapes are used. The must, cooked at 90 degrees, cooled, filtered and placed in wooden barrels of different sizes and wood types: cherry, oak, walnut, beech, slavonka, over time acquires both aroma and consistency. With one decantation per year, the product changes the barrel. Over time, it thickens naturally (without adding any caramel opposed to non-traditional Modena balsamic vinegar). After 3-4-5-6 decantations (and so on) must is ready to give a note of flavour to important dishes such as meat, soups and cheeses.