Obtained exclusively from grape must devoid of any other component, a slow acetification is produced, resulting from natural fermentation and progressive concentration. Traditional Balsamic Vinegar develops its fragrance in the very long refinement in series of small barrels (called batteries) of different types of wood. The specification prohibits indicating the exact years of aging of the product, the indication "extra old" in fact identifies not only an aging of no less than 25 years but also guarantees an excellent taste-olfactory level of the product. The extravecchio has an intense dark brown colour, consistent syrupiness, high and well-balanced acidity, long, delicate but persistent aromas and a unique, inimitable flavour. Excellent on its own, served on a teaspoon as an aperitif or digestive, to add flavour
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