Lacrima Rosé

Recipe: King Prawn Salad
Cook the king prawns in salt for as long as it takes for them to be easily removed from their shells, leaving the tails on. Serve with any cooked vegetables you like (courgettes, mushrooms, radicchio, etc.) and season with oil, salt and pepper and a little Lacrima Rosé.
Pour some more Lacrima Rosé into a small bowl to dip the prawns in.



Lacrima PGI is obtained by blending white wine vinegar, a concentrated white grape must, with a small amount of Balsamic Vinegar of Modena PGI and byputting it for the aging process into barrels. It is characterised by amber yellow to copper colour, intensive and persistent flavour with strong floral and fruity hints, smooth and pleasantly bittersweet structured taste enveloping due to the cask wood it matures in.