The Organic Balsamic Vinegar of Modena IGP of Massimo Bottura has been made with organic Trebbiano grapes reduced into cooked must and blended with organic wine vinegar. It is aged less months compared to the other Villa Manodori's Balsamic Vinegar of Modena IGP.

According to the European Certification the Balsamic Vinegar of Modena IGP must always made with cooked grape must and wine vinegar. It must be made with a minimum of 20% cooked grape must and a minimum of 10% of wine vinegar (with a wine vinegar that is aged at least 10 years). The ratio of the two ingredients varies among products and producers.

The Organic Villa Manodori Balsamic Vinegar of Modena IGP is made with more cooked grape must compared to wine vinegar which is the reason why the aftertaste is sweeter and less sour.

Density: light.

Flavour: rich, harmonious, with a pleasant sweet-sour aftertaste.

Pairings: meat dishes, salads, vegetables and to marinate dishes.

Ingredients: Cooked Grape Must, Wine Vinegar.

Company History:

The Villa Manodori line is lovingly crafted by world-famous three-Michelin-starred chef Massimo Bottura owner of Osteria Francescana in Modena, in the region of Emilia Romagna.