Bittersweet of Modena 250ml

Biodynamic Modena Bittersweet

A true dense sweet and sour, one of a kind

Sweet and bitter taste

Density: 1,15g / ml

Description Bittersweet

This sweet and sour condiment is obtained from the union of concentrated must and white wine vinegar of Italian grapes from biodynamic agriculture.

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

Even the condiment, like the balsamic vinegar of the same category, it is characterized by grape must as the first ingredient.

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

Sweet and sour condiment ingredients

Concentrated organic grape must, organic wine vinegar. Contains sulfites

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.

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)