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Dedicated to the ancestor who invented the recipe at the start of the 20th century, it comes from ripe and dried grape must. Aromas of plum jam and red fruits are interwoven with notes of honey and vanilla into this balsamic vinegar of great density and sweetness, perfect for seasoning different types of raw preparations, from sweet to salty.
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 elaboration, refining and / or ageing in noble wooden containers must take place in the provinces of Modena and Reggio Emilia. The secret to obtaining a great balsamic, besides aging naturally also resides in the quality of the two raw materials: cooked must and wine vinegar. At Giusti, their treatments are such that they can also be offered individually.
Ingredients: Cooked grape must, Wine vinegar.
Ageing: 12 years in barrels, with the addition of already aged balsamic vinegar from century-old barrels.