Traditional Balsamic Vinegar with 12 Years of Ageing

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Traditional Balsamic Vinegar with 12 Years of Ageing

Availability: In stock

£40.00

Traditional Balsamic Vinegar of Reggio Emilia P.D.O, wonderful to enhance carpaccio, marinades, meat and fish.


3.38 fl.oz. (100 ml)

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Details

Traditional Balsamic Vinegar of Reggio Emilia P.D.O, obtained after at least 12 years of ageing. The characteristic cruet, only available in the 3.38 fl.oz. format, ensures full compliance with the regulations throughout the whole production chain, as well as high quality standards in terms of organoleptic parameters. It is aged in barrels of various precious woods (chestnut, oak, mulberry, juniper and cherry) while the bottling and packaging is done manually, after its eligibility has been determined. Equally great on cooked food, such as meat or fish, or on carpaccio and marinades.


Region of Origin: Emilia Romagna.

Ingredients: 100% cooked grape must obtained from grape must, cooked at direct source of heat and at atmospheric pressure.

Allergens: Contains non added Sulphites.

Store in a fresh and dry place at a temperature not exceeding 35°C.

All prices include VAT.


Our Supplier: Acetaia Picci

Acetaia Picci is situated in a 17th century courtyard in Cavriago, near Reggio Emilia. A place of unforgettable charm. You only have to see it once to be enraptured by the timeless atmosphere of a bygone age. A place where one is still able to savour the intense, delicious aromas of a fantastic product, namely Traditional Balsamic Vinegar of Reggio Emilia.