The traditional balsamic vinegar silver label has different characteristics because it is refined more than the Aragosta one. Flavours are more complex and sweet.
It is usually used with first courses, risotto and light cooking. It’s perfect when used raw in mayonnaise and sauces.
Traditional Balsamic Vinegar of Reggio Emilia D.O.P. ,aged at least 25 years
Traditional Balsamic Vinegar of Reggio Emilia D.O.P. ,aged at least 12 years
Refined velvet box containing all the 3 kind of ageing DOP, sugar and glass pourer caps
Traditional Balsamic Vinegar of Modena D.O.P. , aged at least 25 years
Traditional Balsamic Vinegar of Modena D.O.P. ,aged at least 12 years
Traditional Balsamic Vinegar of Reggio Emilia D.O.P. ,aged at least 25 years
Traditional Balsamic Vinegar of Reggio Emilia D.O.P. ,aged at least 12 years
Refined velvet box containing all the 3 kind of ageing DOP, sugar and glass pourer caps
Traditional Balsamic Vinegar of Modena D.O.P. , aged at least 25 years
Traditional Balsamic Vinegar of Modena D.O.P. ,aged at least 12 years
Traditional Balsamic Vinegar of Reggio Emilia D.O.P. ,aged at least 25 years
