The sweet taste of the Sangiovese cooked must and the Chianti wine vinegar, blend in a pleasantly woody aftertaste that gives to the palate a harmonious sensation. It is ideal with savory pies, to enrich red meat such as “tagliata” and fillets and on vegetables both cooked and as “pinzimonio”. Our recipe shows a nice piece of fillet that could also become a “tagliata” (slices of red meat with Parmisan and rocket salad). It is recommended to always use the dressing at the end of cooking adding few drops on the dish.