The grapes come from 100% Italian vineyards in order to maintain control of the raw materials. The freshly harvested grapes are pressed in order to separate the solid parts (such as skins, pips…) from the grape must. The must obtained from the pressing is then cooked to obtain a thick, sweet syrup. Wine vinegar with a high acetic content is added to the cooked must to obtain a sweet-sour mixture from which the balsamic vinegar originates. In the next phase, the acetified must is transferred to oak casks to fine-tune the organoleptic characteristics of the product and thus become balsamic vinegar of Modena IGP.
It is the splendid outcome of a long period of ageing in oak casks where the tannins and the essence of the wood create that magical product that is appreciated on tables all over the world. Repeated checks throughout all stages of production ensure that this product matures and develops respectfully in line with the traditions of its native land. This unique recipe can be used to deliciously enhance both sweet and savoury dishes. At sight it is dense and bright brown in colour. On the nose it has a complex, intense and pleasurable aroma with fruity and woody notes. The flavour is harmonious, rounded, balanced and persistent. Ingredients used for its production: cooked grape must, wine vinegar.
Recommended pairings: Salads, raw and cooked vegetables, grilled meats, cheeses, boiled and roasted meats, fish, fruit salads, strawberries, yogurt and vanilla ice cream.
Balsamic Vinegar of Modena IGP
The grapes come from 100% Italian vineyards in order to maintain control of the raw materials. The freshly harvested grapes are pressed in order to separate the solid parts (such as skins, pips…) from the grape must. The must obtained from the pressing is then cooked to obtain a thick, sweet syrup.
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