La Ca Dal Non- Balsamic Vinegar DOP 12 Years

Traditional Balsamic Vinegar PDO of Modena is produced from cooked grape juice, aged by minimum 12 years and slow vinegarization process, through natural fermentation. This traditional vinegar has a dark, brown colour, a fluid density, a strong body, a lively acidity and good balance. It’s very good paired with meat and fish, with cheese and risotto, as a finish, just before serving in drops to enhance their flavours.

The Traditional Balsamic Vinegar offers a world of combinations and new experiences. An exclusive ingredient for a very special dish!