IL BORGO DEL BALSAMICO - PREMIUM BALSAMIC VINEGAR OF REGGIO EMILIA IGP
Traditional balsamic vinegar of Reggio Emilia PDOis extracted from the barrels after a minimum ageing process of 12 years.The Aragosta- lobster stamp has a minimum ageing period of 25 years. Balsamic vinegar from Reggio Emilia is classified as belonging to different stamps - lobster and gold - after being tried by expert tasters. The ranking is determined on strict criteria fixed by a policy document: visual characteristics, smell and taste. The more thelength of the ageing the more balsamic vinegar of Reggio Emilia is aromatic and rich of sensations. The lobster label's wide bouquet is thanks to its long ageing in barrels.
Its unique taste should be paired with sweet or salty food: raw or cooked fruits, ice cream, desserts. Great also by itself as an elixir.
Region: Emilia Romagna
Ingredients: Grape must, made of grapes of the Emilia Romagna region, and wine vinegar
Storage temperature: 5 - 20° C
Storage: Store in a cool and dry place
Shelf-life: 15 years from the date of production
Origin & Producer Learn more about the producer
Emilia Romagna, Botteghe di Albinea
Borgo del Balsamico works with some fundamental principles: the love for the land and ancient traditions, and value to time. For over 40 years, Borgo del Balsamico cultivated the passion for the real things to share them with our dearest friends.
Their wish and firm intention is to protect the authenticity of the traditional balsamic vinegar of Reggio Emilia D.O.P. and spread other high-quality products in respect of the Italian culinary tradition.