Traditional Modena balsamic vinegar DOP AFFINATO, aged 15 years.

Experience the exquisite taste of 15-year aged Traditional Modena Balsamic Vinegar DOP AFFINATO. This thick, intensely flavored vinegar boasts a perfectly balanced sweet-sour profile and distinctive aroma, making it an ideal condiment for both main courses and desserts, crafted from natural ingredients without preservatives or colorings.

High-quality "Giardini" Traditional Balsamic Vinegar of Modena DOP AFFINATO, aged 15 years, is a natural balsamic vinegar. Dark brown in color, pleasantly creamy in texture, thick, with a perfectly balanced sweet-sour flavor and distinctive aroma. It has pleasant fruity notes and a hint of saltiness. Free from preservatives (E202), colorings (E150), and thickeners (E415). Acidity: min. 4.5 g / 100g. Density (thickness at 20 °C): min. 1.30. Sold in a glass bottle named Giugiaro. Perfect as a condiment for both main dishes and desserts. It is recommended to consume a teaspoon after a meal. Traditional Balsamic Vinegar of Modena is made only from grape must, without any additional additives. Aged a minimum of 12 years. Modena balsamic vinegar is dark, concentrated, intensely flavored vinegar originating from Modena, Italy. Made from grape must: freshly crushed grape juice with all skins, seeds, and stems. Considered the most valuable type of culinary vinegar, a delicacy valued by gourmets. "Giardini" Modena balsamic vinegar is produced in the Modena region from local Trebbiano and Lambrusco grape varieties. All stages of production take place according to the natural cycles of nature. 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 kettles at high temperatures, but without reaching the boiling stage. It is cooked slowly for over 36 hours until the liquid reduces 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 the aging process, the vinegar is transferred into barrels made from different types of wood. Thus, for every year the vinegar is aged, it is transferred into different barrels that many times. The aim of this process is to maintain a constant volume of vinegar in each barrel, as some vinegar evaporates during aging. Aging takes place in special “vinegar rooms” (acetaie), in open barrels, subject to temperature fluctuations that affect the flavor of the final product. The longer balsamic vinegar is aged, the thicker it becomes and the more intense its flavor. It carries a DOP (Denominazione d'Origine Protetta / Protected Designation of Origin) label, which is awarded to products whose quality and characteristics depend exclusively on their geographical origin. All stages of the product's production occur in a specific defined area.