The cooked must and wine vinegar that make up this IGP Balsamic Vinegar are obtained from Lambrusco Salamino and Trebbiano grapes, which are processed and acetified according to ancient family recipes

Appearance: clear and bright

Colour: intense brown

Perfume: pleasantly acetic, characteristic, persistent

Well: balanced sweet and sour

Ingredients: concentrated grape must, white wine vinegar

Density: 1.24 (mean value)

Acidity: 5.80 (average value)

Shelf life: 5 years of storage, the sugar concentration is a natural barrier to the development of unwanted bacteria

This Balsamic Vinegar of Modena PGI accompanies risottos and fresh stuffed pasta. It pairs well with fresh cheeses such as ricotta and burrata, grilled red or white meats and seafood salads, grilled vegetables and fruit salads. It also goes well with aged cheeses such as pecorino, Parmigiano Reggiano, and hardboiled eggs