Traditional Balsamic Vinegar of Reggio Emilia

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.

Bottle:

100 ml.

Classification:

Balsamic Traditional Vinegar of Reggio Emilia

Area of production:

Reggio Emilia

LOCALITÀ:
La Rampata

Place:

La Rampata

Pairings:

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