Traditional Balsamic Vinegar of Modena is obtained from cooked grape must, matured by slow acidification through a natural fermentation and progressive concentration in a long ageing process
in barrels of different wood kinds, without adding any flavours.
Glossy dark brown in colour, it has a syrupy density, a complex though characteristic and penetrant flavor and harmonious acidity.
Its flavour is traditionally inimitable, sweet-sour, perfectly balanced and velvety.
INGREDIENTS
Cooked grape must. Contain sulphites – Gluten free
STORAGE AND SHELF-LIFE
The product is to be stocked in its original containers, far from direct sun irradiation and at ambient temperature. The product has no expiry.
DESTINATION
All Customer’s categories except those with a sensibility to described ingredients. Balsamic Vinegar of Modena is suitable of vegetarian diets and gluten, lactose and fat free diets.
ALLERGENS
The product contains sulfites, no other allergens are contained as per UE Reg. 1169/2011, CE directive 2003/89/CE and 2006/142 and as per D.lgs 8th February 2006, n° 114 and relevant changes.
MANUFACTURING PROCESS
Raw material receipt – Cooking and concentration of must. Aging in barrels at least for 12 years. Filtering – filling – encapsulation take place at the Consortium for the Protection of Traditional Balsamic Vinegar of Modena
