Derived from cooked must only, Traditional Balsamic Vinegar of Modena DOP “Affinato” is both unique and precious.The long, slow ageing, in series of ancient casks created from different types of woods, according to the ancient “decanter and refill” system gives this precious liquid its density and roundness, enriched with pleasant spicy and woody notes and intense aromas of ripe fruit.
Must of cooked Trebbiano and Lambrusco grapes
A minimum of 20 years
In French oak barrels from the 1900’s with the addition of aged balsamic vinegar extracted from centuries old casks.
Raw vegetables dipped into an oil and balsamic vinegar, ratatouille, creative salads. Sauces for light roasts and game. Red meat stews and casseroles.
Must of cooked grapes, aged wine vinegar.
for Salad, Vinaigrette, Fresh Cheese, Grilled meats and vegetables, Omelettes and Risotto
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