Aceto Balsamico di Modena P.G.I. DOC Bottle
Maturation
Must
Density
Aceto Balsamico di Modena P.G.I. is produced in the vinegar cellar of Vignola in the Modena hills, and is the result of a slow acetification of concentrated and cooked must from the grapes of selected vines, with fine wine vinegar. Ideal for cooking with red meats, roasts, omelettes, raw or cooked vegetables, it can also be used on ice-cream and strawberries. Acidity 6%.
FORMAT:
500 ml
500 ml
INGREDIENTS
Wine vinegar*, concentrated grape must*, cooked must*, colourant: caramel E 150d*. *Contains sulphites.
AVERAGE NUTRITIONAL VALUES per 100 ml of product
Energy
409 KJ / 96 Kcal
Fat
0 g
of which saturates
0 g
Carbohydrates
19 g
of which sugars
19 g
Protein
0,02 g
Salt
0,05 g
BE INSPIRED
Rich in history too
The Aceti Balsamici di Modena P.G.I. have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.
Aceto Balsamico di Modena P.G.I.
