Traditional Balsamic Vinegar from Reggio Emilia DOP is, First and foremost,
considered a food seasoning obtained from 'must ('mosto') derived from the pressing of grapes grown traditionally in the province of Reggio Emilia and subsequently cooked and concentrated over a direct flame.
1. The color is dark brown, clear, and shiny.
2. The density is recognizable for its smooth syrupy consistency.
3. The perfume must be penetrating and persistent, pleasantly acid, and with a bouquet which is typical of the types of wood used.
4. The flavor is good to mix of sweet and sour, pleasantly acid, and in harmony with the organoleptic characteristics.
18 Years the rich balsamic, the one you drizzle.
Dense, velvety, and complex over chunks of Parmigiano-Reggiano, grilled meat or tuna, as well as sliced strawberries and creamy desserts such as panna cotta.