Characterized by a rich perfume and an agreeable and rounded balsamic acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine, it can be used fresh or can be heated in cooking preparations.
Aging: In French oak barrels, from the 1900s with the addition of aged balsamic vinegar extracted from centuries-old casks
Serving Suggestions: salad, vegetables, sauces and slowed cooked stews
Ingredients and Allergens
Cooked grape must, aged wine vinegar