Traditional Balsamic Vinegar from Reggio Emilia DOP “Bollino Oro”

€189.00
Vinegar 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 top up natural evaporation; this process gives the product its special bouquet. Only after the necessary time can the product be presented to the Consortium.
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  • Avaiability In stock
  • SKU A0018
Description
Ingredients: must from grapes from Reggio Emilia (Spergola, Berzemino, Occhio di Gatto, Trebbiano, Lambrusco)
Aditional Information
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