Balsamic Vinegar of Modena PGI is made according to traditional methods using vinegar aged for at least 10 years, a minimum of 10% vinegar obtained from the acetification of pure wine and partially fermented, cooked or concentrated grape must from select grape varieties (Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes) Balsamic Vinegar of Modena PGI can only be produced in the provinces of Modena and Reggio Emilia. The climate and environment of these areas are particularly suited to the maturation and aging of the finest balsamic vinegars. Our balsamic vinegar has all the characteristics associated with this classic Italian condiment: a viscous, deep dark-brown colour casting warm light, a density of 1.33 well above the minimum of 1.24 that is required for Balsamic of Modena and a velvety smooth, well balanced sweet and sour taste with a lingering delicate, lightly acidic aroma & subtle woody notes (minimum acidity of 6%) INGREDIENTS Concentrated Grape must (80%), Wine Vinegar (20%, SULPHITES) DIRECTIONS Use to dress salads or use as an ingredient in a marinade SAFETY WARNING Reject if seal is broken before opening. BOX CONTAINS 1 BOTTLE OF ODYSEA BALSAMIC VINEGAR OF MODENA 250ML See more

Velvety Smooth. Well balanced sweet & sour taste. Traditionally aged in wooden barrels. 1.33 Density. 6% Acidity. High Percentage of Grape Must. Traditionally made in Modena, Italy.