Traditional Modena balsamic vinegar DOP EXTRA VECCHIO, aged 30 years.

Giardini Traditional Modena balsamic vinegar DOP EXTRA VECCHIO, aged for 30 years, features a dark brown color and creamy texture, perfectly balanced sweet-sour taste with fruity notes. An ideal seasoning for both main dishes and desserts.

The longest aging 'Giardini' Traditional Modena balsamic vinegar DOP EXTRA VECCHIO, aged for 30 years, is natural balsamic vinegar. Dark brown in color, with a pleasant creamy texture, thick, perfectly balanced sweet-sour taste and characteristic scent. It has pleasant fruity notes and a hint of saltiness. Tasting reveals a fruity, warm, freshly cooked grape must. Contains no preservatives (E200), colorings (E101, E120), or thickeners (E415). Acidity: min. 4.5 g / 100g. Density (viscosity at 20 °C): min. 1.31. Sold in a glass bottle named Giugiaro. Perfect as a seasoning for both main dishes and desserts. It is recommended to consume a spoonful after meals. Traditional Modena balsamic vinegar is made only from grape must, without any additional additives. Extra Vecchio vinegars are aged for at least 25 years. Modena balsamic vinegar is dark, concentrated, and intensely flavored vinegar, originating from Modena, Italy. It is made from grape must: freshly crushed grape juice with all skins, seeds, and stems. It is considered 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 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 the grapes is cooked in open kettles at high temperatures, but not reaching a boiling stage. It is cooked slowly for more than 36 hours until the liquid is reduced by half. The must is then aged for a long time in wooden barrels made of oak, chestnut, cherry, juniper, ash, mulberry, or acacia. During aging, its flavor changes, acquiring nuances of the different types of wood. Once a year during aging, the vinegar is transferred to different wooden barrels. Thus, if the vinegar is aged for a certain number of years, it will be transferred to different barrels that many times. The goal 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 that are subject to temperature fluctuations, affecting the taste of the final product. The longer the balsamic vinegar is aged, the thicker it becomes and the more intense the flavor. It has a DOP (Denominazione d'Origine Protetta / Protected Designation of Origin) label, which is granted to products whose quality and characteristics are exclusively dependent on their geographical origin and environmental conditions. All stages of production are carried out in a specific designated area.

Riboflavin, Riboflavin-5'-phosphate (E101)

Xanthan Gum (E415)

Sorbic Acid (E200)

Cochineal, carminic acid, carmine (E120)