This Balsamic Vinegar is obtained from the slow fermentation and later acetification of the Modena Trebbiano grape must cooked over direct heat, without the addition of other substances, and left to age in batteries of prized wood (oak, malberry, ash, acacia, juniper, chestnut, cherry) and different capacities for over 12 years.
The quality of this Balsamic Vinegar is certified by a commission of expert tasters.
Shiny, dark brown colour. Persistent taste, velvety, complex, aromatic and good sweet and sour balance.
Bottled in the special spherical bottle with rectangular base, designed by Giorgetto Giugiaro and sealed with a numbered marking.
Suitable for pasta, cheese, risotto, meat (grilled, boiled, beef tartare, pork, chicken...).
This prestigious Balsamic Vinegar can also be used as a digestif at the end of meals.
Aging:
Density: 
Size: 100 ml
