Traditional Balsamic Vinegar from Reggio Emilia Aragosta Label.
This is the most "vinegary" of the three Traditional Balsamic Vinegars.
This products is aged at least 12 years.

Traditional Balsamic Vinegar from Reggio Emilia Silver Label.
The product with the Silver Label has usually been left to mature 6 or 7 years longer than the Aragosta Label Vinegar. This makes it more concentrated and softens the sensation of acidity.

Traditional Balsamic Vinegar from Reggio Emilia Gold Label.
Aged at least 25 years.
A treasure trove of delights for the palate to discover and savour, drop by drop, and rigorously straight from the bottle.

Traditional Balsamic Vinegar from Modena Affinato.
Aged 12+ years

Traditional Balsamic Vinegar Extravecchio from Modena.
Aged 25+ years

Balsamic Vinegar from Modena aged in wooden cask.
Perfect for salads, as dipping or for marinades and sauces.