Our dark gold label Balsamic Vinegar from Modena, Italy is obtained from the long maturation of cooked
grape must of Trebbiano and Lambrusco grapes, and slowly aged in a battery of fine quality wooden
barrels composed of oak, mulberry, chestnut and juniper until sweet and dense (high density of 1.34).
When properly aged it gives the Balsamic a wonderful intense aroma and a dense, velvety texture, while
maintaining a lightness and delicate hint of acidity (5.8%) which means it is highly concentrated and
incredibly versatile for many dishes, such as on fruit and salads, with meats and cheeses, and even
drizzled on top of ice cream.
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