The tradition of producing the famous Aceto Balsamico goes back hundreds of years in the Italian province of Modena. The "King of Vinegars" is produced according to a traditional method and takes many years to mature. Choice ingredients and careful production methods make this vinegar speciality a real highlight of the local culinary tradition.
The fermentation process undergone by an Aceto Balsamico di Modena is highly complicated and takes many years. The old, family recipes are carefully guarded secrets. Moreover, balsamic vinegars of differing degrees of maturity are blended together to achieve the desired flavour. Even a Balsamico which has been stored for several years cannot be considered to have completed its maturation. For this reason, the length of maturation gives no indication of the actual quality of a vinegar. It is even against the law to specify an age on the label. Only the combination of length of maturation, traditional storage method and above all the mixing ratio of grape must to wine vinegar can ultimately determine quality. The higher the proportion of grape must, the better the quality and the more delicate the aroma.
- Valuable ingredients:
Wine vinegar*, concentrated grape must*
- Bottle, 500ml
- Packaging material:
- Storage advice:
- Store in a cool, dark place.
- Origin of the raw material:
geschützte geografische Angabe
- geschützte geografische Angabe
- High-quality Demeter ingredients, processed naturally
- Without auxiliary agents or additives
- Selected origin
Average nutritional value & analysis results per 100 g:
- 487 kJ / 114 kcal
of which saturates
of which sugars
- 0,6 g
- 0,02 g
- Sesame Seeds
- not contained
- traces possible
Ripe, organic Trebbiano grapes, harvested and turned into grape concentrate, are combined in a carefully defined ratio with red wine vinegar. Before bottling, the vinegar matures for several months in wooden casks.
Tips for preparation
A mild seasoning for a host of recipes and ideal for light summer salads.