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Oil & Vinegar has selected the finest balsamic vinegars from the best vinegar houses in the Italian Modena. These have matured naturally without adding sugars, caramel, or preservatives. This range of Balsamics is labelled Rosso, Bronze, Silver and Gold according to the method of production (Travasi versus Solera), the aging period (the number of years), and the density (thickness).

Aceto Balsamico di Modena IGP Rosso comes from the vinegar house Mussini. The traditional Italian rules of production have been respected for generations. The balsamic vinegar is made according to the Solera method and has a density of 1,23. It has a balanced mild sweet and sour flavour, due to the cooked Trebbiano grape must and the use of chestnut wood barrels. Aceto Balsamico di Modena IGP Rosso is delicious  with roasted and grilled meats, raw or cooked vegetables, with cheese or in salads. It is best to add a good balsamic vinegar at the end of the dish to fully maintain the flavour and aroma.

The ‘Solera’ method’ uses one wooden barrel of 220 liters. After harvest the barrel is filled with grape must. and is refilled with the new harvest each year. 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 is expressed by a density number. 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 Consorzi in Italy and the European Union. These organisations protect both 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.

Aceto Balsamico di Modena IGP Rosso