Aceto Balsamico di Modena IGP – “Argento”

Ingredients: concentrated grape must, wine vinegar. Contains sulfites. Acidity: 6%

Certified by control body authorized by „Ministero delle Politiche Agricole Alimentari e Forestali“.

Attractively full-bodied with a pleasant aroma of cooked must, the “Aceto Balsamico di Modena IGP SILVER” presents itself with a special harmony of sweet and sour notes. With these notes it is perfect for salad dressings and for boiling aromatic sauces for meat and fish dishes.

The designation IGP (indicazione geografica protetta), in English “Protected Geographic Indication”, means that the product is related to or typical for a region with certain characteristics and at least one phase of the production process must take place in the specific region.

An authorised inspection office guarantees that all the requirements of this marking are met.

The “Aceto Balsamcio di Modena IGP” must be produced in the province of Modena and Reggio Emilia. It may only be made from grape must (at least 20%), wine vinegar (at least 10%) and a proportion of Aceto Invecchiato aged for at least 10 years. No additional ingredients are allowed.

The grape must may only be obtained from the following grape varieties: Lambruschi, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana and Montuni. The maturing and ageing takes place in containers / barrels of fine wood for at least 60 days after production is completed. Only vinegar that has been aged and matured in wooden barrels for at least 3 years may be called invecchiato.