Traditional Balsamic Vinegar of Reggio Emilia D.O.P. 100ml. This vinegar has just one ingredient, grape must, which is cooked until its volume has halved, left to ferment for a few weeks, and then matured in barrels.
Over the years it is moved through five progressively smaller barrels, each made from a different type of wood. It obtains flavours from the timbers whilst concentrating as moisture escapes from the barrels. None of the barrels are ever completely emptied, so each contains a mixture of vinegar, some of which is as old as the barrel itself.
Traditional Balsamic Vinegar has a syrupy consistency, low acidity and pairs with both savoury and sweet dishes, such as parmesan, risotto, vanilla ice cream and fresh strawberries.
Traditional Balsamic Vinegar of Reggio Emilia D.O.P. 100ml. This vinegar has just one ingredient, grape must, which is cooked until its volume has halved, left to ferment for a few weeks, and then matured in barrels.
Over the years it is moved through five progressively smaller barrels, each made from a different type of wood. It obtains flavours from the timbers whilst concentrating as moisture escapes from the barrels. None of the barrels are ever completely emptied, so each contains a mixture of vinegar, some of which is as old as the barrel itself.
Traditional Balsamic Vinegar has a syrupy consistency, low acidity and pairs with both savoury and sweet dishes, such as parmesan, risotto, vanilla ice cream and fresh strawberries.
