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For more delicate salads and sauces, this 10 year old, wood aged Aceto Balsamico is just right, not too strong and not too sweet. Balsamic Vinegar of Modena IGP is submitted to the European production controls. It is made of cooked grape must (at least 20%) and wine vinegar in variable proportion and must reach 6% acidity. The thickness depends on the content of cooked grape must and aging time. Like all other balsamic condiments, the longer it is aged, the more creamy, thick and versatile it becomes. Since the law does not allow the use of numbers on the labels of IGP balsamic Vinegars, we use symbols to indicate the ageing time: one barrel = 2 years.
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For more delicate salads and sauces, this 10 year old, wood aged Aceto Balsamico is just right, not too strong and not too sweet. Balsamic Vinegar of Modena IGP is submitted to the European production controls. It is made of cooked grape must (at least 20%) and wine vinegar in variable proportion and must reach 6% acidity. The thickness depends on the content of cooked grape must and aging time. Like all other balsamic condiments, the longer it is aged, the more creamy, thick and versatile it becomes. Since the law does not allow the use of numbers on the labels of IGP balsamic Vinegars, we use symbols to indicate the ageing time: one barrel = 2 years.
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