Artisanal Balsamic – food condiment/Sugar: brix 65°-67° total acidity in vol 4.8-5.5%
Ingredient: 100% grape's must from the Reggio Emilia province, without caramel, colourant and thickeners
Production: slow cooking of the grape's must with direct heat in Traditional way. Natural oxidation for 1 year in oak barrique. Ageing in medium sized barrels (100-60-50 litres) of 3 different kind of wood (oak, chestnut, ash). Following  ageing and natural concentration in small barrels (6-8-10 litres). Refilling with solera method. Tasting Note: dark brown colour. Aroma of cooked fruit, prunes, tamarind and dried figs. Good Volatile acidity with sweet taste at the  beginning, full and round body and delicate acidity at the end. Wooden and chocolate aftertaste. Food pairing: aged Parmigiano Reggiano, italian risotto and filled pasta. Vanilla ice cream, panna cotta and creamy dessert. Foie gras.