Country Of Origin
Age: 20/25 years
Classification: Balsamic Traditional Vinegar of Reggio Emilia
Area Of Production: Reggio Emilia
Place: La Rampata
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 color, according to these characteristics and to the ageing period
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.