Balsamic vinegar of Modena Acetaia Marchi Sigillo Oro

Balsamic Vinegar of Modena I.G.P. Gold Seal

Our Balsamic Vinegar of Modena I.G.P. Gold seal matures for a long period in oak barrels, according to the tradition. It is full-bodied, dark brown with red reflections, harmonious and with great density. Very peculiar are its balance and softness due to the mixture of cooked must and wine vinegar, both obtained from grapes of the area. Its aroma is barricaded, well-balanced and harmonious.

Available in the elegant cubic bottle of 250 ml with pourer drip

Ingredients: Cooked grape must, wine vinegar. It is a 100% natural product. There is no addition of preservatives, colorants, thickeners nor added sulphites.

Acidity: > 6%

Density: about 1,290

Use: Try it with omelettes, risottos and hard cheese.            $ 19.99

Balsamic Vinegar of Modena Acetaia Marchi invecchiato

Balsamic Vinegar of Modena I.G.P. Aged

This high quality product ages for a certified period of time always longer than 3 years in oak barrels, in order to reach an optimal maturation. It matures over the time unique flavours and organoleptic characteristics that give it the typical properties of the best Balsamic Vinegars. The perfect balance between the acidity of the wine vinegar and the sweetness of the cooked must make it a widely appreciated product. It has a full-flavoured scent and is perfectly balanced. The high percentage of cooked must gives it a sweet taste that prevails on the acid notes, making it a product of remarkable density suitable for gourmet dishes.

Available in the elegant cubic bottle of 250 ml with pourer drip.

Ingredients: : Cooked grape must, wine vinegar. It is a 100% natural product. There is no addition of preservatives, colorants, thickeners nor added sulphites.

Acidity: > 6%

Density: about 1,340

Use: Excellent with vegetables, grilled meats and soft cheeses. $ 24.99

Cream with Balsamic Vinegar of Modena Acetaia Marchi

“Cream” with Balsamic Vinegar
of Modena I.G.P.

This practical Cream is a great complement to flavour with taste everyday dishes. It is produced with Balsamic Vinegar of Modena PGI which ensures its original and natural recipe. Its scent is delicate but at the same time bittersweet. Perfect to add an original touch to each dish while maintaining the reference to the Balsamic Vinegar of Modena PGI.

Available in 250 ml bottles with soft body, easy to squeeze to the last drop.

Ingredients: Balsamic Vinegar of Modena PGI (38%), Cooked grape must, Wine vinegar, sugar, modified corn starch, sulphites.

Acidity: 3%

Density: 1,200

Use: Delicious with red meat, fish and ice cream.        $ 9.99

Traditional Modena Balsamic Vinegar D.O.P. – Affinato

Traditional Modena Balsamic Vinegar D.O.P. is the outcome of the specific environmental conditions in the areas surrounding Modena and the types of grapes grown there, together with the skillful cooking of the “must” used and the loving care taken every year when the vinegar is tranferred from barrel to barrel.
After the graps are crushed and before fermentation begins, the must is cooked in open vats, at atmospheric pressure, to a concentration of from 30 to 50%. After lenghty decantation, the cooked must naturally starts both to ferment and to undergo acetic bioxidation by yeasts and acetobacteria. This is followed by the maturing stage, of vital importance for the formation of the unique fragrances of Balsamic Vinegar. Finally comes the ageing stage, during which the vinegar’s characteristics reached true perfection.
The three stages take place in a series of barrels of different woods (generally oak, chestnut, mulberry, cherry and juniper) and decreasing size. Each type of wood gives the vinegar a specific characteristic: tannin-rich chestnut darkens its colour, mulberry concentrates it more quickly, juniper gives a resinous tang and cherry sweetens its flavour, while oak, the finest wood for mature vinegar, will give it a distinctive vanilla fragrance. The difference in capacity between the barrels is calculated to allow the annual transfer process to take place. The level of vinegar in each barrel is topped up using vinegar from the barrel immediately before it in the series, to compensate for the finished vinegar taken for use and the annul evaporation loss. These operations require skill and sensitivity to the product’s natural evolution, to ensure it will continue to give the very best results over centuries to come.
This product has a minimum of 12 certified years of maturation.
It has a bright, dark brown colour and it is free-flowing yet dense. Its bouquet is smooth, penetrating, lingering aromatic, with noticeable attractive acidic undertones. It has an unmistakable well-balanced sweet-and-sour flavour, with definite notes of vinegar, lively, sincere, complete, velvety, intense and lingering, meeting the typical characteristics.

The distinctive round bottle with rectangular base in solid glass is compulsory for all the producers, as provided in the Production Regulation, and carries a numbered seal. The box contains the Consorzio manual in different languages.

Ingredients: Cooked grape must.

Acidity: > 6%

Density: about 1,320

Use: Given its precious value, this product is suitable for meditation or to taste drop by drop. It is at its best with Parmigiano Reggiano, strawberries or ice cream.

 

                                          $ 75.00

Traditional Modena Balsamic Vinegar D.O.P. – Extravecchio

Traditional Modena Balsamic Vinegar D.O.P. is the outcome of the specific environmental conditions in the areas surrounding Modena and the types of grapes grown there, together with the skillful cooking of the “must” used and the loving care taken every year when the vinegar is tranferred from barrel to barrel.
After the graps are crushed and before fermentation begins, the must is cooked in open vats, at atmospheric pressure, to a concentration of from 30 to 50%. After lenghty decantation, the cooked must naturally starts both to ferment and to undergo acetic bioxidation by yeasts and acetobacteria. This is followed by the maturing stage, of vital importance for the formation of the unique fragrances of Balsamic Vinegar. Finally comes the ageing stage, during which the vinegar’s characteristics reached true perfection.
The three stages take place in a series of barrels of different woods (generally oak, chestnut, mulberry, cherry and juniper) and decreasing size. Each type of wood gives the vinegar a specific characteristic: tannin-rich chestnut darkens its colour, mulberry concentrates it more quickly, juniper gives a resinous tang and cherry sweetens its flavour, while oak, the finest wood for mature vinegar, will give it a distinctive vanilla fragrance. The difference in capacity between the barrels is calculated to allow the annual transfer process to take place. The level of vinegar in each barrel is topped up using vinegar from the barrel immediately before it in the series, to compensate for the finished vinegar taken for use and the annul evaporation loss. These operations require skill and sensitivity to the product’s natural evolution, to ensure it will continue to give the very best results over centuries to come.
This product has a minimum of 25 certified years of maturation.
It has a bright, dark brown colour and it is free-flowing yet dense. Its bouquet is smooth, penetrating, lingering aromatic, with noticeable attractive acidic undertones. It has an unmistakable well-balanced sweet-and-sour flavour, with definite notes of vinegar, lively, sincere, complete, velvety, intense and lingering, meeting the typical characteristics.

The distinctive round bottle with rectangular base in solid glass is compulsory for all the producers, as provided in the Production Regulation, and carries a numbered seal. The box contains the Consorzio manual in different languages.

Ingredients: Cooked grape must.

Acidity: > 6%

Density: about 1,350

Use: Given its precious value, this product is suitable for meditation or to taste drop by drop. It is at its best with Parmigiano Reggiano, strawberries or ice cream.

                                         $ 110.00

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