Aceto Balsamico Tradizionale di Reggio Emilia DOP "Aragosta" oltre 12 Anni - Prodotto non sempre disponibile Vini e Birre Artigianali nor an industrial supermarket Balsamic

nor an industrial supermarket Balsamic vinegar obtained by blending

bollino oro 25 anni) e degustazione degli Aceti Crudi (di vino)

he submits a sample of the product to a professional tasting by a commission of five external tasters (again

quello ottenuto tramite reale fermentazione ed invecchiamento

carbohydrates 0g of which sugars 0g

Aceto Balsamico Tradizionale di Reggio Emilia DOP "Aragosta" oltre 12 Anni - Prodotto non sempre disponibile Vini e Birre Artigianali nor an industrial supermarket BalsamicThe Traditional Balsamic Vinegar of Reggio Emilia Red Label is characterized by good acidity which, after 12 years, has now smoothed out the sharpest edges and which goes well with fairly strong flavours, structured dishes with a fatty tendency. To be clear, this is REAL AND GUARANTEED aging (as we explain in the product sheet of the Silver and Gold label). The sensorial analysis of the external tasting commission must assign at least 240 points to