Acetaia Malpighi Balsamic Vinegar of Modena Gold Selection IGP

The Malpighi’s IGP Gold Balsamic Vinegar of Modena is obtained from cooked grape must produced by the Malpighi family and wine vinegar which has been aged for a long time in French oak barrels. It has a high density and a sweet-sour flavor with fruity shades as well as intense perfume. A product 100% made in Italy whose production cycle is totally taken care by the Malpighi Company. All the phases of the production, from the grapes cultivation to the final product, are checked by Ermes Malpighi, the fourth generation of the family and Master Taster AED. The grapes used are strictly harvested by hand according to the DOP protocol and come from vineyards located in the Malpighi Estate “Del Cigno” on the outskirts of Modena. Then, the grapes are pressed together to obtain a juice that, once cooked, will be poured in wooden barrels. Here the aging process of the product takes place through a natural process of fermentation. Uses: the vinegar gives its best on Parmesan slivers and pears, strawberries, risotto, scalops meat , foie gras, pumpkin omlettes, Carpaccio meat, fish tartare, raw fish like sushi and sashimi. It is suitable to add flavor on sauce for boiled meat, grilled or cooked vegetables, fish or meat dishes, seasoned cheeses , ice-cream, chocolate ganache. Packaging: 250 ml in a transparent bottle with a handy plastic dropper included.

• The Malpighi’s IGP Gold Balsamic Vinegar of Modena is obtained from cooked grape must produced by the Malpighi family and wine vinegar which has been aged for a long time in French oak barrels. It has a high density and a sweet-sour flavor with fruity shades as well as intense perfume.
• A product 100% made in Italy whose production cycle is totally taken care by the Malpighi Company. All the phases of the production, from the grapes cultivation to the final product, are checked by Ermes Malpighi, the fourth generation of the family and Master Taster AED.
• The grapes used are strictly harvested by hand according to the DOP protocol and come from vineyards located in the Malpighi Estate “Del Cigno” on the outskirts of Modena. Then, the grapes are pressed together to obtain a juice that, once cooked, will be poured in wooden barrels. Here the aging process of the product takes place through a natural process of fermentation.
• Uses: the vinegar gives its best on Parmesan slivers and pears, strawberries, risotto, scalops meat , foie gras, pumpkin omlettes, Carpaccio meat, fish tartare, raw fish like sushi and sashimi. It is suitable to add flavor on sauce for boiled meat, grilled or cooked vegetables, fish or meat dishes, seasoned cheeses , ice-cream, chocolate ganache. Packaging: 250 ml in a transparent bottle with a handy plastic dropper included.