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 DI MODENA IGP – 250 ML
Introduced in 2005, the Balsamic Vinegar of Modena IGP Gold Label is our most appreciated product. The structure is characterized by a high density and full softness on the palate. The final acidity balances the honeyed notes of the product which ends with a marked aromatic aftertaste of cherry wood.
Ingredients: cooked grape must, wine vinegar. Allergens: Contains Sulphites.
NO CARAMEL. NO GMO INGREDIENTS. 100% ITALIAN GRAPES.
ADVICE ON USE: Ideal on cheeses, grilled or baked vegetables (pumpkin, red onions, green beans) and combined with desserts (ice cream and chocolate). A really refined touch, to be used in drops, for first courses such as risotto or potato gnocchi seasoned with butter and Parmigiano Reggiano. Its density allows multiple uses in the kitchen without reductions or cooking.