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, compliance with which is guaranteed by a specific control body. 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.