A unique balsamic condimento naturally flavoured with floral, sweet, black currant. Can be reduced for use as glaze on lamb, beef, pork, and chicken. Complements feta cheese, red onions and orange wedges in salads.
200 ml, 375 ml, 60 ml, 750 ml
Balsamic quality is a function of both method and grape must density. The base balsamic is made by caramelizing the grape”must” from Trebbiano and Lambrusco grape in copper kettles, over an open flame. A small amount of barrel-aged wine vinegar is added then the mixture is aged in barrels for up to 18 years using the Solera method. The resulting density exceeds the Italian IGP standard, which is then infused with pure flavour extracted from Black Currants.
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