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Oil & Vinegar has selected the finest balsamic vinegars from the best vinegar houses in the Italian Modena. These arise by a natural maturation, without adding sugars, caramel, or preservatives. Based on the production method (Travasi versus Solera), maturation period (the number of years), and the density (thickness), the balsamics have been appreciated: Rosso, Bronze, Silver and Gold.

Aceto Balsamico di Modena IGP Rosso comes from the vinegar house Mussini. During the production, all the rules of the Italian traditions have been respected for generations. The balsamic vinegar is made according to the Solera method and has a density of 1,23. A harmonious mild sweet and sour flavor, because of the aromas of Trebbiano boiled grape most and the use of chestnut wood barrels. Aceto Balsamico di Modena IGP Rosso is delicious in combination with roasted and grilled meats, raw, boiled and grilled vegetables, with cheese or in salads. It is best to add a good balsamic vinegar at the end of the dish, to maintain the smell, flavor and aromas.

The ‘Solera’ method’ uses one wooden barrel of 220 liters. After the harvest the barrel will be filled with grape must. Every year the barrel will be refilled with the new harvest. The ‘Travasi’ method makes use of more wooden barrels in different sizes, so the different types of wood will impart their own character of taste.

The longer the vinegar matures, the more viscous and thick it gets. The thickness will be expressed in a number of density. The higher the number, the more viscous and older the balsamic. The longer the vinegar matures, the more complex the taste gets.

The designation IGP stands for ‘Indicazione Geografica Protetta’, which is a seal of approval for local products with a protected designation of origin. A balsamic may only have the name ‘Aceto Balsamico di Modena IGP’ when this balsamic is tested and approved by both the so called Consorzi in Italy and the European Union. These parties stand for the traditional production methods and for the quality of the product.

A versatile balsamic vinegar to discover the world of Aceto Balsamico di Modena even more…

  • cooked grape must, wine vinegar. Acidity: 6%. Contains sulphites.