Traditional Balsamic Vinegar Reserve

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Balsamic Vinegar (ABTM) is a traditional seasoning of Modena cuisine, produced with cooked musts of grapes coming exclusively from the province of Modena, fermented, acetified and then aged for several years - at least twelve. Although sinking its roots, probably, already in Roman times, its production is documented as early as 1046. It was much...

Balsamic Vinegar (ABTM) is a traditional seasoning of Modena cuisine, produced with cooked musts of grapes coming exclusively from the province of Modena, fermented, acetified and then aged for several years - at least twelve. Although sinking its roots, probably, already in Roman times, its production is documented as early as 1046. It was much appreciated in the Renaissance by the Este, who made it known to the high aristocracy and several rulers. Produced among the most appreciated and often also imitated of Italian cuisine, since 2000 it has been protected by the DOP protected designation mark. Very similar to the traditional balsamic vinegar of Reggio Emilia, it is not to be confused with that of Modena PGI, which is a real wine vinegar, not a condiment, with a very different disciplinary and properties.

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