Experience the depth, elegance, and craftsmanship of Margai Riserva 12-Year Aged Balsamic Vinegar, produced in the historic balsamic-making province of Reggio Emilia, Italy. Aged for over 12 years in a sequence of wooden barrels, this balsamic develops a naturally dense, velvety texture and a beautifully balanced sweet-tart profile.

Its dark, glossy body reveals complex notes of ripe fruit, caramel, oak, and subtle spice — the result of long, patient maturation without added thickeners, caramel, or artificial ingredients. Just a drizzle enhances both everyday dishes and gourmet creations with remarkable richness.

Perfect on Parmigiano Reggiano, grilled meats, roasted vegetables, berries, mixed greens, or even gelato, this balsamic is a versatile finishing ingredient that transforms any dish into something special.

Product Highlights:

• Aged for over 12 years in wooden barrels
• Produced in Reggio Emilia, one of Italy’s historic balsamic regions
• Naturally dense, rich, and aromatic with deep complexity
• Perfect for finishing cheeses, meats, vegetables, salads, and desserts
• Made exclusively from cooked grape must and wine vinegar — no caramel, no additives

Net Volume: 250ml

Origin: Product of Reggio Emilia, Italy

Balsamic Vinegar comes from the most simple sugar and vinegar fermentation of cooked must but the
real secret lies in the aging process which is carried out in sets of different wooden barrels over a long period of time.

The refining of the bouquet which grows ever more intense, delicate and pleasant to smell and to taste, is the most complex and delicate phase and this is when the experience of the master vinegar maker is essential.

While the acetification process of ordinary vinegar is based on wine, the production of the precious
balsamic vinegar is based on cooked must. The classical tradition has it that the production is made in small wooden barrels arranged in sets of no less than three.
The three production phases are: alcoholic fermentation, acetic oxidisation and ageing.

The most common woods used for the barrels are oak, chestnut, mulberry, cherry, ash and juniper. Each one lends a particular aroma to the vinegar and makes it unique.

Balsamic Vinegar can be used neat to dress salads and crudities, on flakes of aged cheese, to liven up mayonnaise, creams, pastes. It marries perfectly with all red meats, with game or with white meats and there is just one handy hint: it should be added to cooked food only at the end of cooking, so as not to lose its aroma and volatile bouquet.