This traditional Balsamic is taken from Trebbiano grape must. After being boiled over open flame, the must is placed in a vinegar loft (acataia), where, for a minimum of 12 years, it matures. By law, it must be aged in casks of oak, cherry, mulberry, chestnut or juniper. The woods impart unique flavors and the result is a vinegar with strong, sweet fragrance, thick, rich acidity and an intense bouquet.
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The vinegar's plummy sweetness, cordovan color and delicate balance make it idea to drizzle over savory and spicy cheeses, strawberries, cherries, pastry cream and ice cream. It also makes the perfect ending to a meal, sipped from a spoon or glass.
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