Organic White Vinegar of Modena Aged 250ml

White Vinegar of Modena

A true dense sweet and sour, one of a kind

Sweet and bitter taste

Density: 1,27 g / ml

White Vinegar of Modena PGI

This product is obtained from the union of white wine vinegar and concentrated must of white grapes.

The white grapes enhance the most delicate and balanced part of the product which becomes versatile.

We also add a portion of Balsamic Vinegar of Modena PGI which makes the taste more rounded and persistent.

To be combined with: cooked or raw vegetables, fried foods, white meats, soft cheeses.

Density: 1,15 g / ml

Sweet and sour condiment ingredients

White Wine Vinegar, Concentrated Grape Must, Balsamic Vinegar of Modena PGI (wine vinegar, cooked must) (1%)

From organic farming

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)