The production of the famous Aceto Balsamico has a centuries-old tradition in the Italian province of Modena. The "king among the vinegars" is produced according to a traditional process and has to mature in wooden barrels for many years. The old family recipes are protected like a secret treasure. Balsamic vinegars with different maturity levels are mixed until the desired taste note is reached. It is not possible to speak of a complete ripening even if a balsamico has been stored for several years. Only the combination of maturity, traditional storage and, above all, the mixing ratio of grape must to wine vinegar are decisive for the quality. The higher the content of grape must, the better the quality and the finer the flavor.
This noble balsamic vinegar of Modena is characterized by a high grape must content to whom he owes his sweet-full-bodied and particularly velvety character. The cooked grape must is mixed with wine vinegar and stored in wooden barrels. Selected ingredients and a careful preparation make this vinegar specialty a real highlight in the domestic cuisine. Ideal as a topping for salads or the special flavor in desserts!
For a high degree of naturalness our vinegars are only filtered and not pasteurized. In addition, the grapes are not sulphurised. No animal components or filter aids are used throughout the manufacturing process. Thus, the vinegar is perfectly suitable for a vegan way of life.
By the way: At the same time, another PREMIUM balsamic vinegar has been added to the range: the Condimento Bianco PREMIUM.