E’ un aceto balsamico di Modena IGP invecchiato in pregiate barriques francesi che lo arricchiscono di aromi e profumi. Consigliato su risotti e carpacci di pesce e carne
Made from the best grapes of Trebbiano Modenese, the Acino Bianco is aged for at least 5 years in small casks of Ash wood. We recommend to try this balsamic vinegar with all kinds of fish, shellfish and caviar.
Balsamic vinegar dressing obtained by aging Trebbiano white grapes for at least 8 years in small Ash casks. We recommend to try Prelibato Riserva on fish, shellfish, caviar and even fresh fruit.
Balsamic vinegar dressing obtained by aging Trebbiano white grapes for at least 5 years in small Ash casks. We recommend to try Prelibato Riserva on fish, shellfish, caviar and even fresh fruit.
PDO-certified Balsamic vinegar from Modena aged for at least 12 years. It has a distinctive full body and is the ideal match for red meat, fish and shellfish.
PDO-certified Extra Old Balsamic vinegar from Modena, aged for at least 25 years in the most precious small Oak barrels. The production is extremely limited and results in a thick balsamic vinegar of exquisite quality.