Production area: Reggio Emilia
Aging: aged for at least 12 years (usually between 18 and 20).
Directions for use: excellent on flakes of Parmigiano-Reggiano, used raw in sauces or mayonnaise to accompany boiled meat or fish; enriches risotto with vegetables or scampi and is also suitable for more elaborate dishes, such as fillet of beef or goose liver.
Density: at 20 ° C not less than 1,200
Acidity: greater than or equal to 5% Taste: rich, harmonious, the sweet prevails over the acid, the taste sensation is sweet and complex, with complex and refined aromas and aftertaste, intense and persistent.
Color: deep brown, clear, intense
Product obtained through the natural fermentation of the cooked must, subsequent acetification and progressive maturation and aging in barrels of graded capacity and different woods. During this period, which must not be less than 12 years, periodic reinforcements take place between the various barrels, to reintegrate the natural evaporation and thus allowing the product to acquire a particular bouquet from the different woods. Only after the necessary years have elapsed, the product deemed ready can be presented to the Consortium.