La Vialla’s Balsamic Vinegar of Modena boasts the I.G.P. (Indicazione Geografica Protetta = Protected Geographical Indication) denomination. In order to obtain this denomination the guidelines foresee strict rules for production. Must from organic grapes (Trebbiano) is cooked and, as it thickens, its aroma and flavour also become concentrated. It then ages, together with a small amount of vinegar, for months (up to over 2 years) in wooden barrels, where it slowly turns into balsamic vinegar. It’s a beautiful glossy, brown colour with the characteristic aroma of cooked and woodland fruit, a full-bodied, well-balanced taste between silky sweetness and pleasant acidity (6%), slightly softer than wine vinegar. Ideal as a crudité dip, with salads, vegetables and meat - boiled, roasted or grilled - it also lends itself to a wide variety of uses in the kitchen, in pasta sauces, on risotto, fish and meat dishes, “sweet and sour” vegetables, mushrooms and, with moderation, on strawberries and ice cream.
Ingredients: Cooked grape must, Wine vinegar.