Traditional condiment of Emilian cuisine. Produced with cooked grape musts coming exclusively from the province of Modena, acetified and then aged for at least 12 years in a series of small barrels of different woods with increasing capacity, according to the “solera” method (basically a “tamping and racking” method). The sampling for bottling always takes place from the smallest barrel.
Ingredients: Cooked grape must
Additional Information – Available in 250 ml format.
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