Italiano (IT) 
Deutsch (DE) 
Français (FR) 
Español (ES) 
Polish (PL) 
Balsamic vinegar from Modena is produced in the administrative territory of the provinces of Modena and Reggio Emilia and is protected by the PGI mark. Modena vinegar meets precise organoleptic characteristics: it must be deep brown in colour, but clear; its aroma is persistent and delicate, with possible woody notes.
2022-05-24 14:35:00
Aged balsamic vinegar of Modena IGP Silver
The balsamic vinegar of Modena silver aged in oak barrels for at least 60 days and is excellent on pasta dishes and grilled seafood. It is medium-bodied, very fruity and with low-medium intensity. Suitable for any use.
More details
Size
0.25 L
Size
250 ml
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Aged balsamic vinegar of Modena IGP Silver
Balsamic vinegar of Modena silver: bring the best balsamic vinegar of Modena IGP by Bellei to your table.
The balsamic vinegar of Modena Silver made by acetificio Bellei is a selected product that boasts the PGI designation. The balsamic vinegar is made with local grape varieties of Emilia Romagna; Bellei selects the best grapes, concentrates the musts as the old tradition wants and once the wine is turned into vinegar the acetic bacteria ages the vinegar in oak barrels for at least 60 days. The result is a medium-bodied sweet-and-sour balsamic vinegar.
| Location | Prodotto in Italia. |
|---|---|
| About Oil | Superior category olive oil obtained directly from olives and solely by mechanical means. |
| Taste | Sweet-and-sour flavour, well-balanced, on the mouth it shows a persistent acidity and good fruity and sour notes. This vinegar has a low-medium intensity. |
| Size | 0.25 L |
| Size | 250 ml |
| Storage | To be stored away from light and heat. |
| How it's made | The balsamic vinegar of Modena IGP can be made only in the areas of Modena and Reggio Emilia. The production of the balsamic vinegar starts by pressing the grapes that, as mentioned before, are local varieties such as Lambrusco and Trebbiano. The must is concentrated and boiled. Once concentrated, the alcoholic fermentation is carried out which turns the sugar into alcohol. The alcohol is then turned into vinegar by the acetic bacteria. When the wine is turned into vinegar, it is aged in oak barrels. The refinement of the vinegar can finally start, during which the oak will give incredible elegance and softness to the vinegar and also vanilla notes and a fuller body. |
Combinations
The balsamic vinegar of Modena Silver is medium-bodied, natural and delicate, suitable for any occasions. It goes well with pasta and risotto dishes and grilled seafood.
Discover curiosities about our products
Read the Related Articles
Recensioni
Write Your Own Review
This website is protected by reCAPTCHA and the Privacy Policy & Terms and Conditions of Google