This is the real deal! Organic by tradition and governed by the DOP (Denominazione d'Origine Protetta); essentially the balsamic police. It means that the product is locally grown, produced and packed under strict guidelines of the Corsortio of balsamic.
It is very versatile and can enrich both raw and cooked meat, a pumpkin-based first course, as well as a dessert or, a super-classic that is always present on Emilian tables, some flakes of Parmigiano Reggiano aged 24 to 30 months.
The Silver stamp identifies the balsamic vinegar that has obtained a minimum score of at least 270 points in the consortium tasting and is on average more aged than the lobster (about 18-20 years).
Among the Traditional Balsamic Vinegar, it is probably the one with the best quality/value/usability ratio.
Acidity approximately 4.5% (+/- 0.5%).
Weight: 100 ml / 3.57 oz