IMAGE 1- Balsamic Vinegar of Modena PGI is “fined” when it has spent at least 2 months ageing in wooden barrels. This is the minimum time it must be left to age in order to qualify for the PGI label.
The resulting product has a balanced, sweet and sour taste and an intense yet delicate and pleasant scent.
We suggest it with crudités, as a dip for raw vegetables and salad. In cooking, it can be reduced to make it more concentrated, denser and less sharp.
Try it with white or red meat, grilled fish, add some to a marinade, or on omelettes.
/IMAGE 2-Balsamic Vinegar of Modena PGI is “aged” when it has spent at least 3 years ageing in wooden barrels. Afterwards, the product label can include the description AGED, the only descriptor allowed along with the official product name.
The product still has its balanced, sweet and sour taste but differs in the delicate notes received from the wooden barrels in which it was aged.
Aged for more than 3 years in small barriques, it is ideal for those who love unique, unmistakable flavours. Aromatic and with a superb aroma. Just a few drops will give any dish an unmistakable flavour. A prime product for haute cuisine.
Superior quality with a very high percentage of cooked grape must, this is a vinegar for connoisseurs. Particularly delicious on Parmigiano Reggiano, strawberries and with haute cuisine dishes.