Traditional balsamic vinegar of Modena and Reggio Emilia
Aged 12 years. It has a faint aroma, delicate and good acidity. Can enrich carpaccio, vegetable dips, salads; can be used to flavor when cooked shellfish, lamb chops, chicken breasts and undercooked red meat.
Traditional Balsamic Vinegar of Modena DOP, rest in barrels of oak and chestnut according to the tradition of the Pedroni family.
Traditional Balsamic Vinegar "Joseph" is the extravecchio following the custom of aging in barrels of oak and chestnut owes its harmony with a long upper aging 25 years.
Aged 25 years. And 'an extraordinary and complex product, full of perfumes and scents of harmony between the bitter and the sweet, texture noble, persuasive and persistent.