Modena balsamic vinegar IGP TRAVASI, aged 6 years.

Modena balsamic vinegar IGP TRAVASI, aged 6 years, boasts an unparalleled sweet and sour flavor and unique aroma. Perfect for salads, grilled dishes, and as a delicate dressing. Its flavor intensifies through a lengthy aging process in wooden barrels, adding a touch of distinction to your meals.

“Giardini” Modena balsamic vinegar IGP TRAVASI, aged for 6 years, has a dark brown color, a slightly creamy texture, a perfectly balanced sweet and sour taste, and a distinctive aroma. Made from grape must (E330) and wine vinegar. The fruity nature of the cooked must is beautifully revealed. Free of preservatives, colorings, and thickeners (E400, E415). Acidity: min. 6%. Density (viscosity at 20 °C): min. 1.23. Sold in a glass bottle. Perfect as a dressing for salads, grilled meat and fish, for marinating, as a sauce for bread, and for making vinaigrette (vinaigrette). Modena balsamic vinegar is a dark, concentrated, intense flavor vinegar originating from Modena, Italy. It is made from grape must: freshly crushed grape juice (E330) with all skins, seeds, and stems. It is considered the most valuable type of culinary vinegar, a delicacy, and is highly regarded by gourmets. “Giardini” Modena balsamic vinegar is produced in the Modena region using local varieties of Trebbiano and Lambrusco grapes. All stages of production occur according to the natural cycle of nature. Perfectly ripe, pleasantly fragrant grapes are harvested once the summer heat has left the Po Valley. The must obtained from crushing the grapes is cooked in open kettles at high temperatures without reaching the boiling stage. It is cooked slowly for over 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. During aging, its flavor changes, acquiring nuances of aroma from different types of wood. Once a year during aging, the vinegar is poured into different wooden barrels. Thus, the number of years the vinegar has been aged corresponds to the number of times it has been poured into different barrels. The goal of this process is to maintain a constant volume of vinegar in each barrel, as during aging, some vinegar evaporates. Aging takes place in special “vinegar rooms” (acetaie), which experience temperature fluctuations – this influences the flavor of the final product. The longer balsamic vinegar is aged, the thicker and more intense its flavor becomes. It has the IGP (Indicazione Geografica Protetta / Protected Geographical Indication) label, indicating that products bearing it possess unique origins: their quality or other properties are linked to a specific geographical location where at least one stage of production must take place.

Citric Acid (E330)