The aged bittersweet seasoning di Saporare is produced from wine vinegar and cooked must from grapes grown on the Reggio Emilia hills, located in Emilia Romagna food valley.
The PDO traditional aged balsamic vinegar with Silver Label, subjected to an aging usually longer than about 6/7 years compared to Aragosta Label, takes on a greater concentration that attenuates the perception of acidity and gives a complex and pleasant bittersweet taste sensation.
The PDO traditional aged balsamic vinegar with Gold Stamp spent at least 25 years in barrels rich in history and aromas, and then was ready to reserve great tasting pleasures.
The Italian sparkling red wine of Saporare is obtained by combining four different types of grapes located in Emilia Romagna food valley: Ancellotta, Lambrusco Salamino, Lambrusco Marani, and Lambrusco Maestri.
The Italian wine passito “Trenta di Saporare” is produced starting from the “Malbo Gentile” vine, an old native vineyard situated on the hills of Reggio Emilia, located in Emilia Romagna food valley.
