Aceto Balsamico invecchiato Format:100ml Traditional fermentation with maceration on

Traditional fermentation with maceration on the skins

per mantenere l’eleganza del profilo aromatico e la finezza del perlage

The taste is mineral

Il bouquet è complesso ed elegante

Temperatura di servizio:  4-6 C°

Aceto Balsamico invecchiato Format:100ml Traditional fermentation with maceration onIn the heart of the Marca Trevigiana, the Acetaia Bonfigliol represents a gastronomic art that masterfully blends the tradition of balsamic vinegar with the innovation and passion of Giuliano Barbon. Located in Nervesa della Battaglia, this vinegar factory is a true alchemical laboratory where vinegar becomes a work of culinary art. Giuliano Barbon, vinegar craftsman, leads this path of excellence using local varieties such as Raboso, Merlot,