Balsamic Vinegar of Modena with a density of 1.30, sweet and sour with an acidic lean. For salads, vegetables and finishing sauces.
It is made from a blend of cooked must from Italian grapes with a small addition of wine vinegar, then aged in oak barrels.
It is fluid, dark and glossy in colour. Its sweet and sour flavour leans towards the acidic, with an acetic note noticeable on the nose.
It dresses salads and fresh or grilled vegetables. At the end of cooking, it finishes a sauce for meat or fish and gives character to white meats. It also goes with cured meats and soft cheeses, fresh or aged.
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Balsamic Vinegar of Modena with a density of 1.30, sweet and sour with an acidic lean. For salads, vegetables and finishing sauces.
