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History traces the first mention of balsamic vinegar back to 1046, when the Holy Roman Emperor Henry III was given a bottle while passing through the Emilia-Romagna region on his way to a coronation. Traditional balsamic vinegar is always only made in Reggio Emilia and Modena, Italy, using traditional methods and production is overseen from beginning to end by a special government certifying agency. The process takes a minimum of 12 years and produces a product with the complex character of mature wine.
6% Acidity/6% Acidez
INGREDIENTS: organic cooked grape must, organic wine vinegar. Contains: naturally occurring sulfites. Some sedimentation may occur and it is natural. Store in a cool, dry place away from direct light and heat source.
INGREDIENTES: mosto de uva cocido orgánico, vinagre de vino orgánico. Contiene: sulfitos naturales. Puede ocurrir algo de sedimentación y es natural. Almacene en un lugar fresco y seco, lejos de la luz directa y fuentes de calor.
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