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Traditional Balsamic Vinegar of Reggio Emilia DOP "Lobster Seal"
The "Lobster Stamp" is obtained through the natural fermentation of the cooked must, the subsequent acetification and the progressive maturation and aging in barrels of different sizes and woods. During this period - which cannot be less than 12 years - periodic reinforcements take place between the various barrels, to reintegrate the natural evaporation; this process gives the product a particular bouquet.
General Information
Open tabCountry of origin: Italy
Region of production: Emilia Romagna
ingredients: Ingredients: grape must from Reggio Emilia (Spergola, Berzemino, Cat's Eye, Trebbiano, Lambrusco)
Allergens: -
Pack of: 100 ml
Producer: Dodi Acetaia
It matches with
Open tabRecommended for preparing cooking stocks for game and poultry; it is also suitable for enriching carpaccio, pinzimoni and salads, and for flavoring shellfish, lamb chops and rare red meat at the end of cooking.
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