Balsamic vinegar - Alico

Balsamic Vinegar From Modena Igp, Italy - Balsamic vinegar Alico-FoodExplore.

The balsamic vinegar is a traditional Italian seasoning from the area of Modena, Emilia Romagna. The story of this vinegar dates back to the ancient Roman, who were already cooking the grape must; at that time it was used as a seasoning but also as a medicine. The traditional balsamic vinegar, different to the other vinegars, is IGP or DOP guaranteed. The base for the balsamic vinegar is grape must made from local grapes like Trebbiano and Lambrusco, which are boiled in order to concentrate the sugars. Once chilled down, it is inoculated with yeasts and the alcoholic fermentation takes place, which turns the sugar into alcohol. The resulting wine, with a high concentration of sugar, left after the fermentation is put in oak barrels. Regarding the balsamic vinegar IGP, there are different classifications: it starts from a minimum of 60 days of ageing, to 3 years for the balsamic vinegar registered as 'Invecchiato' (aged). Regarding the traditional balsamic vinegar from Modena DOP, the minimum ageing period is 12 years. Barrels of different dimension and made with different types of wood are used, in order to give different flavours to the vinegar. The youngest vinegar is then put in the barrel of the oldest vinegar. The smallest barrel is the one that will be bottled and sold first, but not before 12 years of ageing. Please find below our best prices and deals for Modena balsamic vinegar.

Alico was founded at the end of the 80s with the aim of informing the world about the balsamic vinegar of Modena, always keeping alive its passion and historical tradition of this unique product. That is how Alico obtained their quality guarantee during these years by keeping the highest quality standards at every stage of the production. Alibo boasts a unique barrel cellar where many types of barrels of different sizes and wood types are stored: the ageing area has a capacity of almost 7000 hectolitres. The best balsamic vinegars aged in oak for more than 3 years will get the IGP designation, above 12 years the product will get the DOP one and it is considered as 'traditional'.