The Balsamic Vinegar is produced by using grape must that is cooked which allows it to concentrate. It is then left to ferment and mature by placing it in sets of barrels of different sizes and wood types for never less than 12 years.
- Rich dark brown colour, glossy;
- Syrup consistency;
- Velvet texture;
- Intense and delicate aroma
There are 3 types of Traditional Balsamic Vinegar PDO:
- Aged 12 years, red seal
- Aged 20 years, silver seal
- Aged 25 years, gold seal
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-Standard, 2 - 5 business days
-Express, 1 - 3 business days
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