Modena IGP balsamic vinegar, aged 12 years.

Experience the exceptional taste of Giardini Modena IGP balsamic vinegar, aged for 12 years. Dark brown and velvety, it offers a perfectly balanced sweet-and-sour flavor. Ideal for enhancing main dishes and desserts, a spoonful after a meal adds a delightful touch to your culinary adventure.

"Giardini" Modena Balsamic Vinegar IGP, aged for 12 years, is dark brown, velvety in texture, with a perfectly balanced sweet-and-sour taste and distinctive aroma. It has fruity and woody notes, with a pleasant acidity. Made from grape must and wine vinegar. Free from preservatives, colorants, and thickeners. Acidity: min. 6%. Density (at 20 °C): min. 1.32. Sold in a glass bottle. This is the most intense version of "Giardini" Modena balsamic vinegars with protected geographic indication. Perfect for enhancing both main dishes and desserts. It is even recommended to consume a spoonful after a meal. Modena balsamic vinegar is a dark, concentrated, intensely flavored vinegar originating from Modena, Italy. It is made from grape must: freshly crushed grape juice with all the skins, seeds, and stems. It is considered the most valuable type of culinary vinegar, a delicacy that is appreciated by gourmets. "Giardini" Modena balsamic vinegar is produced in the Modena region from local Trebbiano and Lambrusco grape varieties. All stages of production occur according to the natural cycle of the environment. Perfectly ripe, pleasantly fragrant grapes are harvested after the summer heat has left the Po Valley. The must, obtained by crushing grapes, is cooked in open boilers at high temperatures, but not reaching boiling point. It is cooked slowly for more than 36 hours until the liquid is reduced by half. The must is then aged for a very long time in wooden barrels made from oak, chestnut, cherry, juniper, ash, mulberry, or acacia. Its flavor changes during aging, acquiring nuances from different types of wood. Once a year during aging, the vinegar is transferred to barrels made of different wood. Thus, the number of years the vinegar has been aged corresponds to the number of times it has been transferred to different barrels. The aim of this process is to maintain a consistent volume of vinegar in each barrel, as part of the vinegar evaporates during the aging process. Aging takes place in special “vinegar rooms” (acetaie), where temperature variations occur, influencing the final product's taste. The longer the balsamic vinegar is aged, the thicker it becomes and the more intense its flavor. It carries the IGP (Indicazione Geografica Protetta / Protected Geographical Indication) seal, indicating products of distinctive origin: their quality or other characteristics are tied to a specific geographical location where at least one stage of production must take place.