The result of a skilful blend of vinegar and cooked must made from grapes selected and favoured by the Varvello family – Sangiovese and Lambrusco (as they are fruitier and richer in volatile compounds) – L’Aceto Balsamico di Modena IGP is aged in barriques and fine oak casks.
Balsamic vinegar of Modena high density
INGREDIENT
Cooked grape must, wine vinegar. Contains sulfitesWHAT IS MODENA PGI BALSAMIC VINEGAR?
Balsamic Vinegar of Modena PGI is a product unique in the world, which can only be produced in the provinces of Modena and Reggio Emilia to qualify for the PGI designation.
The Consorzio Tutela Aceto Balsamico di Modena also classifies it according to density and must content, using a label with ‘1 to 5 dots’, in addition to the Aged category : a system that helps to recognise and certify its quality and characteristics.
WHAT DOES THIS CERTIFICATION INDICATE
In the Consortium Profile system of the Consorzio Tutela Aceto Balsamico di Modena, as applied to Aceto Balsamico di Modena PGI, 5 dots indicate a dense, intense and distinctly sweet profile . This means that the vinegar has a high density and a very high concentration of must, with a velvety texture and a barely perceptible hint of acidity.
The result is a rich, elegant and persistent balsamic vinegar, designed for refined uses and in small quantities. Ideal on Parmigiano Reggiano, strawberries, ice cream, foie gras, fillet steak and gourmet dishes where balsamic vinegar takes centre stage.
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