Aceto Balsamico Tradizionale DOP/PDO, 25 years, juniper barrel, Acetaia di Giorgio

The tradition of balsamicos was and is in the Giorgio family a way of life, like a gene transmitted from generation to generation, preserving in the barrels the charm and seduction of ancient rites. After centuries of tradition and with a lot of time, the grape must becomes a black and creamy delicacy full of distinctive aromas. The Aceto Balsamico is released at the earliest after 12 years of aging, in various wooden barrels. After 25 years in the juniper barrel, the aroma is spicy and woody and just right for venison dishes, pot roast and all kinds of mushroom dishes. Presented in the program Der Delikatessenjäger on ZDF.