Description
Four generations ago, the Pelloni-Tintori family started ageing Balsamic Vinegar in precious wooden casks inside the attic of their house in Modena, Italy.
One of the first Acetaia to sell to the public, La Vecchia Dispensa takes great care with all aspects of their product, right down to the tiniest detail, starting with the selection of raw materials right through to the handmade packaging of the finished product.
Each product produced can tell a story about the family behind it. For this reason, La Vecchia Dispensa choose only the best organic grapes and avoid the use of colouring, caramel and sugar. The result is a 100% natural product that respects the recipes that have been passed down through the generations.
The Aceto Balsamico di Modena IGP is produced following the strict regulations as required by the IGP Production Regulations using only the strongest grape wine must concentrate cooked using seven varieties of grape: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, Montuni which the Acetaia La Bonissima personally select from crops grown exclusively in the Italian Region. Once these two ingredients have been properly measured depending on the type of vinegar we need. They are left to mature in wooden barrels for a period of not less than 3 years and, much more for the aged vinegars.
GOLD LABEL – 250 ML
Introduced on 2005, Gold Label Balsamic Vinegar of Modena IGP is the most appreciated Balsamic from la Vecchia Dispensa, aged in their notorious cherry wood barrels.
The clear structure of this Vinegar is characterised by its high density and a particularly sweet taste that fades into cooked fruit hints notes. A remarkable character of this product is indeed its full body taste.
The emphasised element is to be found on the aftertaste, when its acidity comes out: in fact, this precise final element clears the palate and leaves a refined aromatic note.
The thick consistency allows multiple uses in cooking without reduction or cooking needed.
Ingredients: cooked grape must, wine vinegar. Allergens: Contains Sulphites.
NO CARAMEL. NO GMO. INGREDIENTS:cooked grape must, wine vinegar
DIRECTIONS FOR USE: This Balsamic Vinegar is ideal on risotto, to marinate white meat, on semi-aged and aged cheeses as well as on ice-cream and red fruits
