Balsamic Vinegar True balsamic vinegar is obtained from the slow fermentation and acidification of the Trebbiano grape, cooked on fire without any other substance added. It then ages in a set of small barrels (from l. 75 up to l. 10), made with several valuable woods (robinia, mulberry, chestnut wood, oak, cherry wood, ash) for many years, until it reaches the wished syrupy density. The taste is complex in acidity and sweetness with a wonderful aroma and velvety finish. True Aceto Balsamico can be used as a topping for omelets, seasoned cheese, meat dishes, and sweeter dishes such as ice cream or strawberries |
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