Our Balsamic Vinegar bears the certification of the "Consorzio Aceto Balsamico Di Modena", which verifies that the Balsamic is produced in Modena, using traditional methods. A collaboration between founder Giulio Bertrand and this Italian family that has made Balsamic for five generations.
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|Tasting Note||Heating Balsamic will intensify the sweetness and reduce the acidity A teaspoon of Balsamic vinegar will wake up the flavour of any bland soup, stew or sauce A dash of Balsamic vinegar on freshly sliced fruit (especially strawberries) with or without a sprinkling of sugar will enhance the flavours and have you shouting for more.|
|Region & Altitude||Modena, Italy|
|Cultivar(s)||Typically made from Trebbiano grapes|
|Production Method||The juice is reduced to 50% of its volume to create a concentrated must, then fermented with a slow aging process that concentrates the flavours.|
|Serving Suggestion||Balsamic vinegar can be used in Salad dressings, marinades and sauces. It has become extremely fashionable to mix it with Extra Virgin Olive Oil as a dipping sauce; especially good with Italian breads|