Traditional Balsamic Vinegar is extracted from the casks where it has slowly matured only after at least 12 years. Expert tasters then decide on its ranking according to two different categories Affinato (aged) or Extravecchio. Classification follows strict quality criteria for both production and end product appearance, aroma and taste.
Traditional Balsamic Vinegar is a blend and lays in different woods cask (oak, juniper, cherrynut, chestnut, acacia, frassino). EXTRA VECCHIO (aged more than 25 years) Gold Label Balsamic is our most aromatic, flavourful vinegar, its distinct mellowness imparted only by the slow passing of time. Its rounded bouquet is the result of years of ageing in ancient wooden casks that gradual release their precious fragrances.
Gold Label’s unmistakeable texture and taste should always be savoured as it is, never cooked. Equally exquisite on sweet or savoury foods, Gold Label comes into its own on raw or cooked fruit, ice-cream, desserts or just by itself as an energising pick-me-up. Aged more than 25 years.