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The Traditional Balsamic Vinegar of Modena DOP is aged in wooden barrels for 12 years.
This vinegar is obtained from the juice of the grape Lambrusco, Trebbiano Modenese, Trebbiano di Spagna and Ancellotta.
The colour is deep brown and limpid, the taste is intense, sour and with wood grains, the fragrance is harmonic, spiced and persistent, with flavour of tobacco and wood resin.
Eggs, first courses, red meat, fish and crustacea
“Primavera Balsamica” (Balsamic Spring): 4/10 juice of strawberry, 4/10 juice of mandarin, 1/10 drops of Traditional Balsamic Vinegar old, 5 drops of liquid sugar. Mixer.
The "Healing Powers of Vinegar" describes the natural powers of balsamic vinegar. Its potassium content helps reduce high blood pressure; beta-carotene helps fight cancer-causing free radicals and boosts the immune system; boron helps metabolize bone-builders, calcium and magnesium; insoluble fiber reduces cholesterol.