Specifications
History
Most likely, Agresto was created out of the need to make use of grapes that had not reached full ripeness.
The harvested grape clusters were left to wither. The grapes were then gently pressed, and the resulting must was transferred into large pots for cooking. Spices, vinegar, and herbs were then added.
This recipe and method of preparation have become the heritage of only a few producers today, mainly located in Tuscany.
Description
Widely used throughout the Middle Ages and at Renaissance banquets as a base for sauces, Agresto is distinguished by its dark color and characteristic sweet-and-sour flavor. Its unique profile derives from the blend of unripe grapes, the sweetness of cooked grape must, aromatic spices, and delicate notes of honey.
Pairings
A unique and flavorful condiment, ideal for salads, grilled vegetables, meat, and fish