Balsamic Vinegar Nerone


The term balsamic vinegar is commonly used to generically indicate some sweet and sour condiments and vinegars produced in the provinces of Modena and Reggio Emilia.

The juice is cooked for 30 hours on a gentle heat, then it ferments for a year in a large wooden barrel, and then is aged for 5 years in a batteria of small barrels of different types of wood.

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Balsamic Vinegar Nerone is made by Fiore Artisan Olive Oil and Vinegar.
This is a naturally produced vinegar condimento of Villa San Donnino, made from Lambrusco grape must.