Aceto Balsamico tradizionale di Reggio Emilia "argento"

The product with the Argento Label has usually been left to mature 6 or 7 years longer than the Aragosta Label Vinegar. This makes it more concentrated and softens the sensation of acidity, giving it a sweet and sour taste that is as gorgeous as it is complex, making it perfect for use straight out of the bottle uncooked but also with almost any first or second course.