The sour must is made from the cooked must of local grapes, which is acetified very slowly in oaken barriques (the 'abbesses'). The name reflects the soul of the product very well: it is a must (obviously cooked) made of grapes which come for the major part from Lambrusco variety of grapes. It develops its sour taste after being acetified in half-full abbesses. It is a valid alternative that we have created for the gourmet (be it a private or a restaurant manager) who doesn't want to propose the same old industrial balsamic vinegar. Dips for your vegetables and salads are its main destination of use, you can add it to a dish during the last 3-5 minutes of cooking to give it a dark colour and a sweet-sour taste.