Traditional Balsamic Vinegar from Reggio Emilia DOP “Bollino Aragosta”

“Bollino Aragosta” is made with the natural fermentation of cooked must, acidified and gradually aged in progressively smaller casks in different woods. During this period – which cannot be less than 12 years – the vinegar is transferred between different casks to reintegrate natural evaporation; this process gives the product its special bouquet.
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  • Avaiability In stock
  • SKU A0016
Ingredients: must from grapes from Reggio Emilia (Spergola, Berzemino, Occhio di Gatto, Trebbiano, Lambrusco)
Aditional Information