Production area: Reggio Emilia
Aging: aged for at least 25 years. Directions for use: ideal with spicy and aged cheeses, enriches fruit salads of berries, strawberries or cherries; excellent on pastry creams or ice cream, on the typical "panettone" or strudel, but above all unsurpassed tasted alone at the end of the meal. and flans in general. We strongly advise against its use during the cooking phases
Density: at 20 ° C not less than 1,200
Acidity: greater than or equal to 5%
Taste: rich, full, harmonious, intense with a prevalence of the sweet part over the sour, noble structure, intense and persistent
Color: dark 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 25 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.