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Aged balsamic vinegar of Modena IGP Gold

€16.25
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You can earn 16 FoodPoint purchasing this product
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The balsamic vinegar of Modena Gold, aged in oak barrels for several years, is excellent on meat dishes and with cheeses. It shows a strong intensity and thickness. Notes of vanilla and balsamic due to the ageing. Suitable for any dish.

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ingredients
mosto d'uva cotto, aceto di vino.
Size
250 ml

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Aged balsamic vinegar of Modena IGP Gold

Aged balsamic vinegar of Modena Gold: bring the best balsamic vinegar of Modena IGP by Bellei to your table.

The balsamic vinegar of Modena Gold made by acetificio Bellei is a selected product that represents the oldest type of balsamic vinegar by Bellei and boasts the PGI designation. The balsamic vinegar Gold is made with local grape varieties of Emilia Romagna; Bellei selects the best grapes, concentrates the musts as the old tradition wants and once the wine is turned into vinegar by the acetic bacteria, ages the vinegar in fine oak barrels for several years. The result is an aged and thick balsamic vinegar due to the high concentration. It shows notes of oak, sweet taste and medium acidity.
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ingredients mosto d'uva cotto, aceto di vino.
Location Bellei Luigi e figli SRL - Via Nuova 55/C Ravarino, Modena.
Taste The Gold balsamic vinegar shows a dark colour, typical of the balsamic vinegar, 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.
Size 250 ml
Storage To be stored away from light and heat.
Allergens contiene solfiti.
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 several years and that will give incredible elegance and softness to the vinegar, but also develop notes of vanilla and a fuller body which will make the vinegar also thicker and so creamier.
Pairing The balsamic vinegar of Modena is full-bodied, complex and pleasant. It goes very well with grilled meat, boiled vegetables, Parmigiano Reggiano cheese, ice-cream and strawberries.

Combinations

The balsamic vinegar of Modena is full-bodied, complex and pleasant. It goes very well with grilled meat, boiled vegetables, Parmigiano Reggiano cheese, ice-cream and strawberries.

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