Balsamic Vinegar of Modena Single Vine PGI 250ml

Single variety Balsamic Vinegar of Modena

I SOLAI, the first company to present a complete line of PGI Balsamic Vinegars from single grape varieties

BORN FROM THE CHALLENGE OF CREATING BALSAMIC VINEGARS OF MODENA FROM A SINGLE VARIETY IN PURITY

Typical flavor of the Emilian tradition (Protected Geographical Indication)

Rediscover the true taste of Modena balsamic vinegar

Density: 1,35g / ml
Acidity: 6%

ALLAMBRUSCO

Balsamic vinegar of Modena IGP

While Trebbiano and Sangiovese also have origins outside the Modena area, Lambrusco was born in Modena and is closely linked to the history, culture and food traditions typical of the Emilian city.

That's why choosing a balsamic vinegar made only with Lambrusco grapes from Emilia Romagna means going to the heart of Modena, to its origin and tradition.

The scent, body and softness of Lambrusco musts (Sorbara, Grasparossa and Salamino) make it a unique product in the world. This unique balsamic vinegar ad high density it is exquisite, rich, full-bodied and with notes of berries and the taste is spicy and sweet, persistent but delicate.

To be combined with: cured meats and cheeses and creative use in the kitchen. A true gourmet product.

Just for curiosity: The density of water is 1,00 the density of honey 1,42. "Super dense" products tend to crystallize in barrels during the winter due to the high sugar content

Allambrusco ingredients

Wine vinegar, Cooked grape must, Contains Sulphites

The Right Density of Vinegar

The higher the density of Balsamic Vinegar of Modena, the higher its quality. It is calculated based on the weight of one liter of the product: If a liter of product weighs 1,20 kg, its density is 1,20.

The Balsamic Vinegar of Modena PGI produced on an industrial scale which by law can only be put on sale after 60 days of aging. With a minimum density of 1,06 (aqueous), while if it approaches 1,10 and 1,20 (Good density)

The Balsamic Vinegar Traditional di Modena PDO produced by hand, it is put on sale after a minimum aging of 12 or 25 years in small barrels of different woods. It has a minimum density of 1,34 and is composed only of cooked must.

I Solai Company - Ganaceto (Modena), Reggio Emilia

I Solai di San Giorgio was born from Emilian families linked to their land, their traditions and their passion for excellent food products.

Our headquarters are located in Ganaceto, a few minutes from Modena, in the heart of the Balsamic vinegar.
San Giorgio is the patron saint of our small town where the precious barrels of Balsamic Vinegar were kept in the attics of the old houses of the Modenese families.

This is where the idea of ​​developing the brand was born:
the attics of San Giorgio.

Traditional Modena vinegar

Traditional Balsamic Vinegar of Modena is obtained by cooking the must of typical Modena grapes: first of all Trebbiano, then Lambrusco, Spergola, Berzemino.

The typical climate of the Modena and Reggio plain also plays a fundamental role, sultry heat in summer and humid cold in winter, especially in the attics of old and country houses, where the heat exchange allows the acetobacteria and yeasts to ferment the must and allow its acetic bio-oxidation to give the vinegar the typical "scents" of balsamic vinegar.

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I Solai, Ganaceto (MO)