Production method

It is extracted from ancient oak barrels French after aging for 12 long years.

It will be subjected to strict selections by expert masters and only the best of the best will be selected.

After this subdivision it will be transferred to other small barriques and will continue its natural evolution, until it reaches an aging of 15 years and more.

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.

Recommended pairings

Its round and wide taste makes it really special together with foie gras. Used raw, it enhances all the flavors of Parmigiano Reggiano.

It gives a gourmet touch if used by carefully dosing it in the creaming of the risotto.

Of great class in the pan while searing a beef fillet.

Format

100ml glass ampoule, kept inside an elegant casket.