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Characterised by a rich aroma and good round balsamic acidity, the "Silver Medal" represents a very aromatic product, capable of enhancing the flavour of the dishes to which it is added. Can be used in both raw and in cooked dishes.
Balsamic vinegar has always been an undisputed star of Modena cuisine and of its region, Emilia Romagna, where it combines well with the main traditional products and dishes.
The specifications of the "Protected Geographical Indication (PGI)" label stipulates that the cooked or concentrated must comes exclusively from seven grape varieties, all typical of the Modena and Reggio Emilia territories: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni .
It also stipulates that the assembly of raw materials, the development, refining and / or ageing in noble wooden containers must take place in the provinces of Modena and Reggio Emilia.
Ingredients: Cooked grape must, Wine vinegar.
Ageing: 6 years in barrels, with the addition of already aged balsamic vinegar from centuries-old barrels.