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.


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


Balsamic Traditional Vinegar of Reggio Emilia

Area of production:

Reggio Emilia

La Rampata


La Rampata


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