The product with the Argento Label has usually been left to mature 6 or 7 years longer than the Aragosta Label vinegar.
This makes it more concentrated and softens the sensation of acidity, giving it a sweet and sour taste that is as gorgeous as it is complex, making it perfect for use straight out of the bottle uncooked but also with almost any first or second course.
Its intense and rich perfume has a distinct lean towards sweetness and is a marvellous addition to mayonnaise and sauces for boiled meats or fish. It is perfect for cold pasta or rice salads and with goose liver. It is also ideal with fully-flavoured mature cheeses, Parmigiano Reggiano especially.
As a cooking ingredient, it is a tasty companion for fillet steaks and is a precious ally when making risottos, especially those made with vegetables or scampi.