12 years,  Product following a rigorous discipline, obtained exclusively with local musts cooked in open-air boilers until reaching a concentration of 30-50%. After a settling period, the long phases of maturation and aging begin in different wooden barrels of progressively lower capacity (minimum 12 years for DOP and minimum 25 years for EXTRAVECCHIO DOP). What is obtained is a unique product, with a brilliant, dense and syrupy brown color, with a characteristic fragrant and complex aroma, with a full, velvety, intense and persistent taste. It is used in drops on fresh fruits, ice creams and naturally on Parmigiano Reggiano.