Balsamic Vinegar of Modena I.G.P. Organic - Oleificio Orlandini

There are no dyes, there is no caramel, there are no preservatives, but only a slow, long production process, made up of annual decanting into smaller and smaller barrels.

From ice cream to cheese to salads, there is now no food that refuses a few drops of this nectar.

Products: Cooked and concentrated grape must, wine vinegar. Contains sulphites

Production: produced from organic farming

Pressing of the grapes and cooking of the must: The pressing of the grapes is done in wine-making vats; no later than 24 hours after pressing, the must is tapped which, after sieving, is then boiled over low heat

Cooling: The must is then cooled, transferred to precious wood barrels and left to acetify. After one year the must is decanted into a smaller barrel and so for all subsequent years.

Certification: IGP - Protected Geographical Indication

Appearance: Liquid and Brilliant

Color: Intense brown

Odor: Characteristic, persistent, delicate and pleasant

Acidity: 6%

Taste: Bittersweet, Balanced

Optimal use: Balsamic vinegar is a versatile condiment, with many combinations, very popular in Italian cuisine. It can be used to flavor all dishes such as: meat, fish, cooked and raw, on ice cream and with fresh fruit.