The true Traditional Balsamic vinegar. The silver label identifies an ageing of 18-20 years and a minimum of 270 points awarded by the tasting committee of Reggio Emilia (and at least 275 by the tasting of our internal committee). The silver label is considered a mature vinegar, as it presents an excellent balance between sweet and sour. The different types if wood using for its ageing give it a characteristic bouquet that will inebriate your senses. Among all the Traditional Balsamic Vinegars, the silver label is probably the one that offers the best ratio quality/value/usability. It is very versatile and it can be used to enrich dishes of meat or sweets or, if you want to treat yourself with a classic course of Emilian cooking, taste it with slivers of Parmigiano Reggiano aged 24-30 months.