Traditional Balsamic Vinegar of Reggio Emilia DOP

Fruit of a long and learned ageing process of cooked grape must in precious wooden barrels, this vinegar has a dark, brown, clear and shiny colour, according to these characteristics and to the ageing period it is classified in three categories: red lobster, silver and gold.

Bottiglia:

100 ml single bottle or in the tris version and 10 ml only in the tris version

Classificazione:

Balsamic Traditional Vinegar of Reggio Emilia

Area di produzione:

Reggio Emilia

LOCALITÀ:
La Rampata

Località:

La Rampata

Abbinamenti:

Ideal dropped on Parmigiano Reggiano cheese, on strawberries and ice cream, added to gravies and sauces and on red and white meat during cooking and before serving