For its production, a small percentage of wine vinegar is added to the cooked must.
The aging takes place in small oak barrels.
Characteristic of all these types of vinegar: they are aged. Acidity Less than 6%.
Description Borgo del Balsamico
In a place where the countryside of Emilia Romagna blends with its verdant hills rich in scents between history and Italian agri-food tradition.
Just halfway between Modena and Reggio Emilia in Albinea in a place with a relaxing atmosphere, an ancient residence surrounded by lush Italian gardens opens up before your eyes.
The ancient vinegar cellar maintained as it once immediately brings to mind ancient crafts.
Inside almost in total darkness are housed ancient batteries of small barrels from the noble families of the provinces of Modena and Reggio Emilia, originally from 700 and 800.
Directions for use
Multifaceted to be used as a condiment for: meat, fish and vegetables.
A different touch if added in the last minutes of cooking to obtain a sweet and sour sauce.
250ml glass ampoule, kept inside a cheerful colored package.