The richer, smooth bouquet and silky taste of Silver Label balsamic make it especially suited for dishes that marry sweet flavors with pasta starches. Ideal with piquant or dry cheeses, especially Parmesan cheese from the Reggio area. Aged from 15 to 20 years.
Traditional balsamic vinegar is extracted from the casks where it has slowly matured only after at least 12 years. Traditional balsamic vinegar is a blend and lays in different woods cask (oak, juniper, cherrynut, chestnut, acacia, frassino).
|Brand||Il Borgo del Balsamico|
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