Balsamic vinegar of Modena IGP is obtained from wine vinegar and concentrated grape must. It is characterized by a intense and persistent smell and by a pleasantly balanced bitter-sweet flavor.
Contains colorant caramel E150 D and sulfites. The product is OGM FREE according to Reg. 1829/2003/CE – 1830/2003/CE.
characteristic, intense and persistent, pleasantly acetic
it is ideal as finishing touch for vegetables, meat, soups, vegetables conserves. Pleasantly smell on cheese and fruit
preserve the product in a fresh and dry place without strong changes of temperature and without exposing it to the light of the sun
Data related to 100 ml
Energy values: 95 kcal
Protein: 2.25 g
Carbohydrates: 16 g
Sodium: 0.09 g
Total Fats: < 0.01 g
Glass bottle from lt 0,25 ----- 12 pieces/box
Glass bottle from lt 0,50 ----- 06 pieces/box
Wine obtained from selected grapes Chardonnay. The grapes are freshly picked grapes are transferred to the horizontal fermentation tanks.
The must is made from staying in contact with the skins for 24 hours and then it is stored in stainless steel tanks where the alcoholic fermentation takes place at 15° C. After a short period of refinement, the wine is racked and then bottled.
Wine obtained from matured grapes, Negroamaro selected, is a red wine grape variety native to Apulian Region, particularly in Salento.
The name is thought to derive from two words meaning black: the Latin language negro and the ancient Greek 'maru'.
It is a red wine grape variety native to southern Italy.
The ancient recipe was invented by the monks of the Basilian Order and it is considered as being unique and unequalled for its full-bodied flavor. The recipe was discovered on some sheets of land- written parchment, found by accident in a very old underground olive oil mill dating back to the XVIII century.