Aged Balsamic vinegar black label IGP Modena
The balsamic vinegar of Modena Black Label, aged in oak barrels for three years, is excellent on meat dishes and with cheeses, but also with strawberries and vegetables. It shows a strong intensity and thickness. Notes of vanilla and balsamic due to the ageing. Suitable for any dish.More details
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Aged balsamic vinegar of Modena Black Label: bring the best balsamic vinegar of Modena IGP by Bellei to your table.
|Location||Prodotto in Italia|
|Taste||The balsamic vinegar Black Label shows a dark colour, typical of balsamic vinegars and a great thickness. On the nose we can find unique notes given by the ageing in oak, such as vanilla and balsamic. On the mouth it is harmonic and well-balanced, with a low-medium acidity and persistent sweetness, which is pleasantly thick.|
|Storage||To be stored away from light and heat.|
|How it's made||The balsamic vinegar of Modena IGP can be made only in the areas of Modena and Reggio Emilia. The production of the balsamic vinegar starts by pressing the grapes that, as mentioned before, are local varieties such as Lambrusco and Trebbiano. The must is concentrated and boiled. Once concentrated, the alcoholic fermentation is carried out by the yeasts which turn the sugar into alcohol. The alcohol is then turned into vinegar by the acetic bacteria. When the wine is turned into vinegar, it is aged in oak barrels. The refinement of the vinegar can finally start, which will last for three years and that will give incredible elegance and softness to the vinegar, but also notes of vanilla and a fuller body which will make the vinegar also thicker and fuller.|
|Pairing||The balsamic vinegar of Modena Black Label is full-bodied, complex and pleasant. It goes very well with grilled meat and aged cheeses such as Parmigiano, Taleggio and pecorino cheeses.|
The balsamic vinegar of Modena Black Label is full-bodied, complex and pleasant. It goes very well with grilled meat and aged cheeses such as Parmigiano, Taleggio and pecorino cheeses.
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