Biodynamic Balsamic Vinegar of Modena PGI 250ml

Biodynamic Balsamic Vinegar of Modena PGI

Typical flavor of the Emilian tradition (Protected Geographical Indication)

Rediscover the true taste of Modena balsamic vinegar

Density: 1,19g / ml

Acidity 6%

Description Balsamic Vinegar of Modena PGI

This balsamic has an important percentage of cooked grape must, which balances the acidity of the wine vinegar.

It is a fantastic, clean and fresh dressing, suitable for salads and as a valid alternative to standard vinegar by adding a sweet and sour aftertaste to the dish.

To be combined with: mixed salads, dips, fish and meat marinades, omelettes.

Ingredients Balsamic Vinegar

Wine vinegar *, Cooked grape must *, Contains Sulphites

* From organic farming.

The Diusta 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)