Aceto Balsamico Tradizionale di Modena PDO, 12 years, Acetaia di Giorgio

The tradition of the balsamicos was and is in the Giorgio family a lifestyle, like a gene that is transmitted from generation to generation and gets in the barrels the charm and seduction of the old rites. After centuries of tradition and with a lot of time, the grape must becomes a black and sweet delicacy full of distinctive aromas. The Aceto Balsamico is released at the earliest after 12 years of aging, in different wooden barrels. Thanks to its fragrance and its good acidity, this Aceto is ideal for raw food, eggs, carpaccio, pink roasted meat and at the end of the cooking time. Presented in the program The Delikatessenjäger on ZDF.