Balsamic Vinegar of Modena IGP - 10 Years (250ml)
This specific 10 year aged balsamic has more viscosity than younger aged balsamic which makes it ideal to be paired with rice, cooked/grilled vegetables, potatoes, fish such as salmon or mahi mahi, pizza, roasted or grilled meat, cheese and even desserts like vanilla ice cream and fruit salad.
Acidity: 6%
Size: 250 ml
Ingredients: Cooked Grape Must, Wine Vinegar
Balsamic Vinegar IGP: The products must be made with wine vinegar and cooked grape must (minimum 20%). Regulations allow the addition of antioxidants and/or coloring agent caramel (at our Vinegar Farm no caramel or antioxidants are used in the production of our Balsamic Vinegar IGP). To get the IGP recognition and seal, the product must be aged in wood barrels for a minimum of 60 days.
This specific 10 year aged balsamic has more viscosity than younger aged balsamic which makes it ideal to be paired with rice, cooked/grilled vegetables, potatoes, fish such as salmon or mahi mahi, pizza, roasted or grilled meat, cheese and even desserts like vanilla ice cream and fruit salad.
Acidity: 6%
Size: 250 ml
Ingredients: Cooked Grape Must, Wine Vinegar
Balsamic Vinegar IGP: The products must be made with wine vinegar and cooked grape must (minimum 20%). Regulations allow the addition of antioxidants and/or coloring agent caramel (at our Vinegar Farm no caramel or antioxidants are used in the production of our Balsamic Vinegar IGP). To get the IGP recognition and seal, the product must be aged in wood barrels for a minimum of 60 days.
This specific 10 year aged balsamic has more viscosity than younger aged balsamic which makes it ideal to be paired with rice, cooked/grilled vegetables, potatoes, fish such as salmon or mahi mahi, pizza, roasted or grilled meat, cheese and even desserts like vanilla ice cream and fruit salad.
Acidity: 6%
Size: 250 ml
Ingredients: Cooked Grape Must, Wine Vinegar
Balsamic Vinegar IGP: The products must be made with wine vinegar and cooked grape must (minimum 20%). Regulations allow the addition of antioxidants and/or coloring agent caramel (at our Vinegar Farm no caramel or antioxidants are used in the production of our Balsamic Vinegar IGP). To get the IGP recognition and seal, the product must be aged in wood barrels for a minimum of 60 days.
PRE ORDER NOW - PRODUCTS WILL START SHIPPING APRIL 2025
