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.

The Violet Label Balsamic Vinegar of Modena IGP has an average syrupy consistency with an elegant aromatic bouquet of fine woods on which cherry, oak, mulberry and acacia stand out. The final acidity on the palate revives and enhances the fruity aromas of this complex structure product.

Ingredients: cooked grape must, wine vinegar. Allergens: Contains Sulphites.


ADVICE ON USE: This fragrant Balsamic Vinegar is a formidable combination for hot dishes and aged cheeses such as Pecorino and Parmigiano-Reggiano. Its final acidity makes it ideal for adding a touch of freshness to cooked vegetables, white meats and salmon fillets.