The Vecchio Moro Balsamic is born from our research and experience. It is produced only with grape must, cooked according to tradition, fermented during the winter and acetified in large oak barrels. It is subsequently aged in small barrels of different woods. allow the product to refine and concentrate and achieve a final aroma of extraordinary complexity and harmony. Ideal with raw or grilled vegetables, fish and meat carpaccio, omelettes, fresh cheeses.