Il Borgo del Balsamico – Traditional Balsamic Vinegar of Reggio Emilia D.O.P. – 25 Years – 15 Years – 12 Years – Three Stamps – Avvenice

$530.1

Il Borgo del Balsamico – A Production of Excellence and an Exclusive Hospitality

Holding dear our traditional values while looking to the future. Letting nature inspire us every day. This is our vision. A simple easy way of recognizing our products, our colour code has long been a hit with customers.

Borgo del Balsamico – Triple Pack – 25 Years – 15 Years – 12 Years – Three Stamps

Traditional Balsamic Vinegar of Reggio Emilia D.O.P. – Three Stamps

Traditional Balsamic Vinegar of Reggio Emilia D.O.P. – 25 Years – Gold Stamp / Extra-Old

Even more aromatic and full of sensations, which only the slow passage of time can give. Its wide bouquet derives from many years of aging in barrels rich in history and perfumes. Its unique and unrepeatable taste is always paired with raw and sweet. So in raw or cooked fruits, on ice cream, in desserts or alone as a long life elixir. Minimum aging 25 years.

Traditional Balsamic Vinegar of Reggio Emilia D.O.P. – 15 Years – Silver Stamp / Aged

The BTRE Silver Stamp vinegar is suitable for dishes where the dessert goes well with pasta starch. Its intense and rich aroma, with a gentle tendency to sweet, is enhanced to raw on sweet or savory dishes. Ideal for accompanying boiled or fish dishes its long aging (over 15 years) makes it perfect in combination with foie gras, spicy or aged cheeses, first of all the great Classic Parmigiano Reggiano.

Aceto Balsamico Tradizionale di Reggio Emilia D.O.P. – 12 Anni – Bollino Aragosta / Affinato

L’aceto BTRE Bollino Aragosta è ancora ricco di acidità e con profumi più decisi, in relazione ai legni utilizzati. Meno dolce degli altri, è adatto ad una breve cottura, per arricchire salse ed intingoli, per marinare e condire verdure fresche. Invecchiamento minimo 12 anni.

Traditional Balsamic Vinegar of Reggio Emilia D.O.P.

Traditional Balsamic Vinegar of Reggio Emilia D.O.P. it is extracted from the barrels after a minimum aging of 12 years and, after having been submitted to the judgment of master tasters, it receives the classification in the three different stamps: lobster, silver and gold. The subdivision takes place through very strict criteria, fixed by the production disciplinary and according to the visual, olfactory and gustatory characteristics.