Balsamic Vinegar Extra-Old DOP aged in barrels started in 1982 – “Giugiaro” Bottle ml 100
The production – Traditional Balsamic Vinegar is made from the best grapes of Modena such as Trebbiano and Lambrusco. These grape selection is squeezed to get the must which is then cooked over a fire (cooked grape must is the only ingredient of real Balsamic, no caramel, no sugar, no preservatives).
Ageing – Maturation and Ageing take place in the so called “Batterie”: series of five/seven small barrels with different capacities where the Balsamic rests and matures for long time in order to get the best flavours.
Real Balsamic Vinegar has such scents and flavours that makes it ideal as a seasoning however a little spoon could be an original aperitif or a great digestive.
Balsamic Couisine – traditionally it is ideal for meat, boiled vegetables, Parmesan. It also suits raw fish, oyster, cakes, ice cream, strawberry, peach, and other fruits. Perfect also to enrich risotto and fresh pasta based on pumpkins.