Emilia Romagna

Producer:    

250ml

Product made with its own vineyard from Acetaia "Al Livel" of Gualtieri, Reggio Emilia.
The ripened and harvested grapes are pressed and the must, cooked in steel cauldrons, aged for at least 4 years in the barrels of the prestigious Traditional Balsamic Vinegar of Reggio Emilia.
It is bottled and packaged directly in the company.
Obtained from ancient techniques, rich in experience and tradition.
Perfect in combination with Parmigiano Reggiano, strawberries and risotto.

 Emilia Romagna

Producer:    

100ml

Traditional Balsamic Vinegar of Reggio Emilia ORO DOP aged over 25 years.

Elegant gift box with recipe book.

The Traditional Balsamic Vinegar of Reggio Emilia Oro is obtained thanks to a very long aging (minimum 25 years) of cooked must of local grapes, in a battery of barrels of different woods in scalar size, with annual decanting and periodic topping up. 

The balsamic vinegar ORO is intense, persistent and rich in notes, which unfold on the palate. Perfect raw with spicy cheeses, sweets and raw or cooked fruit. Try it on vanilla ice cream, with berries or chocolate, on custard, on apple strudel or to be savored on its own, as a delicious elixir at the end of a meal. Sit on your favorite armchair and savor it pure and let yourself be enveloped by its rich and complex aromas and let yourself be conquered by its taste that you will not forget.

 Emilia Romagna

Producer:    

10ml

Traditional Balsamic Vinegar of Reggio Emilia ARAGOSTA DOP aged from 12 to 15 years.

The Traditional Balsamic Vinegar of Reggio Emilia Aragosta is obtained thanks to a very long aging (minimum 12 years) of cooked must of local grapes, in a battery of barrels of different woods in scalar size, with annual decanting and periodic topping up. The result of such patient wisdom is a syrupy, dark brown liquid with a penetrating scent and an inimitable bittersweet taste.
Perfect pairing with Parmigiano Reggiano.
It can be used raw on meat and fish carpaccio and vegetables.
Ideal for flavoring lamb chops, shellfish, chicken and red meats after cooking. Warmed and combined with butter and Parmigiano Reggiano, it creates a unique sauce for ravioli.

 Emilia Romagna

Producer:    

10ml

Traditional Balsamic Vinegar of Reggio Emilia ARGENTO DOP aged from 15 to 20 years.

The Traditional Balsamic Vinegar of Reggio Emilia Argento is obtained thanks to a very long aging (minimum 15 years) of cooked must of local grapes, in a battery of barrels of different woods in scalar size, with annual decanting and periodic topping up. 

Intense, rich and pleasant bouquet, with a delicate tendency to sweet. Ideal for use raw but also as an accompaniment to first courses (try it on risotto with vegetables or shellfish), second courses of fish (especially shellfish) or meat (boiled meats, fillet of beef), or to give a touch original to mayonnaise. It also goes perfectly with spicy and aged cheeses (first of all Parmigiano Reggiano). Try it also with foie gras.

 Emilia Romagna

Producer:    

10ml

Traditional Balsamic Vinegar of Reggio Emilia ORO DOP aged over 25 years.

The Traditional Balsamic Vinegar of Reggio Emilia Oro is obtained thanks to a very long aging (minimum 25 years) of cooked must of local grapes, in a battery of barrels of different woods in scalar size, with annual decanting and periodic topping up. 

The balsamic vinegar ORO is intense, persistent and rich in notes, which unfold on the palate. Perfect raw with spicy cheeses, sweets and raw or cooked fruit. Try it on vanilla ice cream, with berries or chocolate, on custard, on apple strudel or to be savored on its own, as a delicious elixir at the end of a meal. Sit on your favorite armchair and savor it pure and let yourself be enveloped by its rich and complex aromas and let yourself be conquered by its taste that you will not forget.

 Emilia Romagna

Producer:    

3 x 10ml

 Emilia Romagna

Producer:    

100ml

Traditional Balsamic Vinegar of Reggio Emilia ARGENTO DOP aged from 15 to 20 years.

Elegant gift box with recipe book.

The Traditional Balsamic Vinegar of Reggio Emilia Argento is obtained thanks to a very long aging (minimum 15 years) of cooked must of local grapes, in a battery of barrels of different woods in scalar size, with annual decanting and periodic topping up. 

Intense, rich and pleasant bouquet, with a delicate tendency to sweet. Ideal for use raw but also as an accompaniment to first courses (try it on risotto with vegetables or shellfish), second courses of fish (especially shellfish) or meat (boiled meats, fillet of beef), or to give a touch original to mayonnaise. It also goes perfectly with spicy and aged cheeses (first of all Parmigiano Reggiano). Try it also with foie gras.