Balsamic Vinegar of Modena IGP AGED 4 years EMILIA FOOD LOVE - Selected with love in Italy The word "Balsamic" immediately conjures up the idea of a powerful remedy, a balm for the body and mind. In the lands of Modena, this magic spell becomes an expression of sheer flavour. IGP Balsamic Vinegar of Modena is lovingly made by those who have transformed waiting into a form of art. Each barrel becomes a treasure chest where all the flavour of the grapes of Emilia Romagna vineyards is guarded for four years before being unleashed and savoured raw on vegetables and cheeses. IGP Invecchiato can also be added to meat and fish dishes just before you finish cooking, for a delicate touch. At the origin of the product Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is produced from grape must that is fermented and/or cooked and/or concentrated. The grapes comes only from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni vines. To the grape must are added wine vinegar, in the minimum amount of 10%, and an amount of at least 10-year-old aged vinegar. Ageing Once the 60-day maturation stage in wooden vats has been completed, Balsamic Vinegar of Modena (Aceto Balsamico di Modena) can be further aged by being transferred to barrels, casks or other wooden containers which are smaller than the ones used for the “younger” product. If this phase lasts over three years, the finished product can boast the “aged” classification. Labeling The packaging must bear the words Aceto Balsamico di Modena, together with the Protected Geographical Indication. If the product was aged for more than three years, the packaging also bears the word “Aged”. Producers associated with the Protection Consortium are allowed to display the Consortium logo on the label. INGREDIENTS Slow cook from Italian Grapes (70%), Wine vinegar (30%) DIRECTIONS It is particularly suited for vegetables and aged cheese, meat and fish.

Balsamic Vinegar of Modena is lovingly made by those who have transformed waiting into a form of art. IGP AGED can be added to meat and fish dishes just before you finish cooking, for a delicate touch. Aging give it a more delicate taste compared to the standard balsamic vinegar of Modena. Aged for at least 4 years in wooden barrels - Density 1,3 - Acidity 6%. No thickeners, added sugar, caramel colour or dyes, artificial flavours or additional ingredients.