Description

The first ever aged Balsamic Vinegar made from apple cider (not to confuse with aromatised vinegar) under a strict Solea system. It took more than 8 years to Emmanuel Camut to manage to reduce the cider into vinegar as apple cider potential %ABV is significantly lower than Italian wine. The result is outstanding. Ultra confidential production.

Tasting Notes

Very dark colour, with incredible acidity and freshness. Notes of apple, raisins, hints of balck fruits combined with various fine wood essences. The finale is terrific and very long.