Production area: Reggio Emilia
Aging: aged for at least 12 years
Directions for use: suitable for enriching carpaccio, pinzimonos, and salads: for flavoring shellfish, lamb chops and lightly cooked red meats after cooking. Recommended for preparing cooking stocks for game and poultry
Density: at 20 ° C not less than 1,200
Acidity: greater than or equal to 5%
Taste: prevalent sensation of sour, with more pronounced acidity and less sensation of sweetness, intense
Color: 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.