Aceto Balsamico Tradizionale di Reggio Emilia DOP "Aragosta" oltre 12 Anni - Prodotto non sempre disponibile Vini e Birre Artigianali to meat broth: a wonderful

to meat broth: a wonderful experience

Si degusta versandolo in un cucchiaino non metallico

fino a quando "scoppiano"

he submits a sample of the product to a professional tasting by a commission of five external tasters (again

Aceto Balsamico Tradizionale di Reggio Emilia DOP "Aragosta" oltre 12 Anni - Prodotto non sempre disponibile Vini e Birre Artigianali to meat broth: a wonderfulThe Traditional Balsamic Vinegar of Reggio Emilia Red Label is characterized by good acidity which, after 12 years, has now smoothed out the sharpest edges and which goes well with fairly strong flavours, structured dishes with a fatty tendency. To be clear, this is REAL AND GUARANTEED aging (as we explain in the product sheet of the Silver and Gold label). The sensorial analysis of the external tasting commission must assign at least 240 points to