These magnificent Balsamic Condiment from Reggio Emilia, Italy are aged in barrels of mixed woods of at least 25 years old, to increase the complexity of the condiment.
Woods include chestnut (rich in tannins and helps create the rich dark color), cherry (sweetens), mulberry (to reduce the vinegar and add a hint of vanilla flavor), juniper (provides a resinous aroma) and oak (to rest and seal in the different flavors).
|About:||Acetaia F.lli Gorrieri has been an artisan producer of Balsamic Vinegar & Traditional Balsamic Vinegar, Saba and Condiments made with Balsamic Vinegar from Rubera, Reggio Emilia since 1892. Gorrieri uses recipes that date back thousands of years to produce their unique products.|
|Volume||6.75 fl oz|