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marinated sardinella (Sardinella aurita) fillets with peppers and Mediterranean pitted green olives
compact and rich in taste
penicillium
As a product expert
This wine rests on the yeasts in stainless steel tanks for at least four months and further two months in bottle
Traditional Balsamic Vinegar of Reggio Emilia (Silver Seal) - San Giacomo Dessert marinated sardinella (Sardinella aurita) filletsTraditional Balsamic Vinegar Silver Seal (Aged for a Minimum of 18 Years) Ingredient Cooked Grape Must Production The Traditional Balsamic Vinegar of Reggio Emilia is obtained simply by fermenting the sugar and acid of the cooked must. However, the secret of Reggiano Balsamic lies in its ageing process, which takes place for a minimum of 18 years for this Silver Seal bottle. While the production of common vinegar is fermented from wine, the esteemed