It is obtained from the slow fermentation and acetification of Modenese grape must cooked over direct heat, without the addition of other substances.
It is aged in sequences of barrels (batteries) made of fine woods: oak, mulberry, ash, locust, juniper, chestnut and cherry.
The ageing process lasts over 12 years.
The quality of this product is certified by the Consortium of Traditional Balsamic Vinegar of Modena, which, after tasting it, bottles it in the special "Giugiaro Design" bottle and seals it with a numbered seal.
Dark brown and shiny colour.
Persistent, velvety, complex, aromatic, sweet and sour in the mouth, well balanced.
Characteristic, penetrating and persistent aromas.
In the kitchen it is mainly used with stuffed pasta, meat and vegetables. Also excellent in combination with Parmigiano Reggiano or on ice cream.
This prestigious Balsamic Vinegar can also be used as a digestive at the end of a meal.
Ageing:
Density:
Size: 100 ml
