KALINDRA | Lo Conte. Organic Balsamic Vinegar of Modena. 250 ml / 8.45 fl oz

Organic Balsamic Vinegar of Modena PGI

Product Features

• Appearance: Liquid.
• Color: Dark brown.
• Aroma: Characteristic, persistent, intense, and delicate, pleasantly vinegary, with possible woody notes.
• Taste: Sweet and sour, balanced, pleasant, and characteristic.
• Organic Product, contains sulfites.

Technical Data

• Content: 250 ml / 8.45 fl oz net at origin.
• Ingredients: Only cooked must* and wine vinegar*.
• Price per 250 ml / 8.45 fl oz package.
• Packaging: 15 packages of 250 ml / 8.45 fl oz each.

Further Insights

Balsamic vinegar is an Italian condiment made from cooked grape must, subjected to fermentation, acetification, and long aging in wooden barrels. It has a dark brown color, syrupy density, and a balanced sweet and sour taste. There are mainly two types: Traditional Balsamic Vinegar (ABT), made exclusively in the Modena and Reggio Emilia areas with cooked must, and Balsamic Vinegar of Modena (PGI), which may also contain wine vinegar.

Main Characteristics

• Color: Dark brown and shiny, sometimes with dark, iridescent reflections.
• Density: Flowing and syrupy.
• Flavor: Sweet and sour, balanced and complex, with velvety nuances.
• Aroma: Complex, penetrating, yet pleasant and harmonious.

Types

Traditional Balsamic Vinegar (ABT - PDO):

• Made exclusively from cooked grape must and aged for a very long time.
• Production is limited to the provinces of Modena and Reggio Emilia.
• It is an excellent product protected by the PDO label.

Balsamic Vinegar of Modena (PGI):

• Produced in the Modena and Reggio Emilia area, but with more flexible regulations.
• Created by mixing grape must (cooked, fermented, or concentrated) and wine vinegar.
• The addition of natural caramel for coloring and sweetening is allowed.

Origin of the Name

The term "balsamic" comes from "balm," which historically referred to soothing and refreshing substances. Vinegar was considered a remedy for stomach and respiratory problems.