Aceto Balsamico Tradizionale di Reggio Emilia DOP Etichetta Aragosta Acetaia di Canossa

The Traditional Balsamic Vinegar of Reggio Emilia Aragosta dell'Acetaia di Canossa is produced entirely from cooked must of Italian grapes, subjected to a minimum of 12 years aging in barrels of different woods.

Black with intense reflections to the eye, it reveals itself to the wide, intense and delicate nose. The taste is pleasantly sour, balanced and soft.

Perfect for enriching carpaccio, pinzimonos and salads, it is particularly suitable for flavoring shellfish and meat dishes or for preparing stocks for game and poultry.