Lorenza de Medici, founder of the cooking classes at Coltibuono Abbey, has selected a quality Balsamic Vinegar from Emilia-Romagna. This Balsamic Vinegar is from the best Balsamic Vinegar of Modena. It is aged in small barrels of oak, chestnut, mulberry, cherry and juniper. This item is comprised of Lambrusco and Trebbiano grapes. It is a blend of 1 year aged vinegar, cooked must and a 12 year blended balsamico. It has no coloring added. The best Balsamic Vinegars of Modena, which have excellent organoleptic features, are made using top quality raw materials (cooked must and wine vinegar), which are produced on the premises and aged for a suitable amount of time in wooden barrels before being bottled and made available for consumption.
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Country of Origin Italy