Traditional Balsamic Vinegar of Reggio Emilia PDO "Gold Stamp"
The vinegar 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 (it must not 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. Only after the necessary years have elapsed, the product deemed ready can be presented to the Consortium.
It is ideal with spicy or aged cheeses and gives a special touch to fruit salads of berries, strawberries or cherries. Excellent on pastry creams, ice creams, on typical sweets such as panettone and strudel, but also tasted alone at the end of a meal.