Posted 20 hours ago

Traditional Balsamic Vinegar of Reggio Emilia PDO 12 Years Old "Lobster Seal" + Glass tic

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It's more concentrated and has a lower acidity, giving it a sweet and sour taste that is as gorgeous as it is complex, making it perfect for use straight out of the bottle uncooked but also with almost any first or second course. The barrel set is a series of at least five wooden casks arranged according to a decreasing size scale, where the product undergoes profound changes over time. In the following centuries, in the main centres of the Este family, real consortiums were established to guard the secret of the product's preparation.

The philosophy of the family is to combine fashion design with the tradition and culture of Balsamic Vinegar. The first testimonies clearly speaking about "balsamic vinegar", as well as of recipes and making procedure, appear from the 19th century even if little is known about the original recipes and related production practices.

We had the pleasure to visit their incredible "acetaia" nearby Reggio Emilia a couple of times and were always amazed by the love and care they put in everything they do.

They are all a blend, and they go through different wooden casks: oak, juniper, cherry, chestnut, acacia and ash.guarantees that the product is made from grape varietals typical of Modena (Albana, Ancellotta, Fortana.

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