This precious condiment can be defined as "the taste of history" because it contains all the flavors and aromas of many years of preparation of cooked musts starting from 1972, prepared year after year in order to fill the largest barrel in the battery in the winter period.
Balsamo degli Angeli Sigillo Oro Riserva 50 has a unique identity, excellent as a digestive after a meal, it is excellent on flakes of seasoned Grana Padano, on custard ice cream, on strawberries but surely every enthusiast will be able to find some surprising combination to suggest and share .
Description:
“Balsamo degli Angeli”, a dark brown, deep and shiny elixir; It manifests its density in a correct, flowing syrupiness.
It has a characteristic and complex, penetrating aroma, with evident but pleasant and harmonious acidity. It has a well-balanced sweet and sour flavour, it is generously full, savory, with velvety nuances, in accordance with its specific olfactory characteristics.
The Balsamo degli Angeli Sigillo Oro Riserva 50, to which we are particularly emotionally attached, is taken from the first battery installed in 1972 by my father Pierangelo who, fascinated by the stories of a friend from Modena and producer of the famous batteries dedicated to the production of vinegar balsamic, convinced him to buy one and so over the years this was joined by those registered to us children, as tradition dictates, and then others until we currently reach thirty batteries.
This precious condiment can be defined as "the taste of history" because it contains all the flavors and aromas of many years of preparation of cooked musts starting from 1972, prepared year after year in order to fill the largest barrel in the battery in the winter period.
This seal has a unique identity, excellent as an after-meal digestive, it is excellent on flakes of seasoned Grana Padano, on custard ice cream, on strawberries but surely every enthusiast will be able to find some surprising combination to suggest and share.
Ingredients: Acetified cooked grape must
It keeps its organoleptic properties unchanged for at least eight years.
