AGRO DI MOSTO BALSAMIC
Our youngest Balsamic (minimun 2 years of aging), obtained from oxidation in oak barrels. The sour part gives freshness, it is not aggressive because it is softened by the sweet component of the cooked must. Notes of cooked fruit, fresh and ideal with fatty meats, dips and salads, in cooking with meats and fish.
Acetaia San Giacomo Agro di Mosto Balsamic
Emilia Romagna, Italy