Modena balsamic vinegar IGP, aged 8 years.

“Giardini” Modena balsamic vinegar IGP, aged 8 years, features a dark brown color and creamy texture, with a perfectly balanced sweet and sour flavor and fruity grape notes. Perfect for salads, grilling, marinating, and vinaigrette preparation.

“Giardini” Modena balsamic vinegar IGP, aged 8 years, has a dark brown color, a slightly creamy texture, perfectly balanced sweet and sour flavor, and a distinctive aroma. It has fruity grape notes. Made from grape must and wine vinegar. Contains no preservatives, coloring agents, or thickeners. Acidity: min. 6 %. Density (viscosity at 20 °C): min. 1.26. Sold in a glass bottle. Suitable as a dressing for salads, grilled meat and fish, for marinating, and as a sauce for bread, for making vinaigrette. 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 skins, seeds, and stems included. It is regarded as the most valuable type of culinary vinegar, a delicacy, and 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 following the natural cycle of nature. Perfectly ripe, pleasantly aromatic grapes are harvested after the summer heat has left the Po Valley. The must, obtained by crushing the grapes, is cooked in open kettles at high temperatures, but 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, developing nuances of different wood types. Once a year during aging, the vinegar is transferred to different wooden barrels. Thus, for each year of aging, the vinegar is transferred to different barrels. Aging takes place in special “vinegar rooms” (acetaie), where temperature fluctuations occur — this affects the taste of the final product. 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) label, with products bearing this label having an exceptional origin: their quality or other properties are connected to the specific geographical location in which at least one stage of production must occur.