Balsamic Vinegar Caterina IGP
Out of stock
This is a product that goes well with all different types of cuisine, enhancing flavors and aromas of the dishes in which it is used. The process is still in wooden barrels, also of large size must concentration of the seven typical vines duly mixed with vinegar and possibly cooked must. The curing time ranges from 60 days to three years (Matured) and from three years to 12 years old (Aged). These large time differences allow the producer to perfect products vary in quality and thus respond to market demands.
About the Brand
The history of Mirella is dotted with a string of hits due to the great passion for the balsamic vinegar that attached it to the memory of his mother, who died prematurely. This passion for the product inevitably influenced the children and grandchildren that they began to collaborate on the vinegar aids, such as agriculture, wine growing production of cooked must and maintenance of the Traditional Balsamic vinegar.
Cooked grape must with a hint of wine vinegar, contains naturally occurring sulfites.
For more information about Fattorie Giacobazzi and recipes using their products, check out our Italia Regina's blog here!
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