Biodynamic Balsamic Vinegar of Modena PGI 300g

Biodynamic PGI Balsamic Vinegar of Modena cream

Gourmet cream based on "Balsamic Vinegar of Modena PGI"

Delicious to savor all your best dishes

Description of Modena Balsamic Vinegar Cream

Recipe with a high content of grape must, Balsamic Vinegar of Modena PGI

A thick and tasty cream of vinegar to accompany your every dish

Ingredients Cream of Balsamic Vinegar

Cooked grape must *, Balsamic vinegar of Modena PGI * (38%), (cooked grape must *, wine vinegar *, corn starch. Contains sulphites.

* From Organic Agriculture

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.

Starting from these values ​​we produce Balsamic Vinegar of Modena PGI, balsamic creams and dressings and wine vinegars.

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.

Since the foundation we have tried to carry on our business with respect for tradition
and with a mentality ready to accept the new challenges of the constantly evolving market.

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)