Balsamic Vinegar of Modena Invecchiato IGP 250ml
Information
Each year, a small quantity is transferred to a smaller barrel, concentrating the aromas and refining the complexity of the product. The result is a vinegar with woody, fruity, even slightly spicy notes, ideal for enhancing refined dishes: parmesan shavings, carpaccio, fresh strawberries, or even desserts based on ice cream or chocolate. Ce vinaigre balsamique invecchiato est un condiment noble, élaboré à partir de moût de raisin cuit, vieilli lentement pendant au moins 10 ans dans une batterie de fûts en bois de différentes essences (chêne, cerisier, châtaignier, mûrier…). Ce processus de vieillissement naturel confère au vinaigre une texture sirupeuse, une robe brun foncé brillante, et un équilibre parfait entre douceur et acidité.
Chaque année, une petite quantité est transvasée dans un fût plus petit, concentrant les arômes et affinant la complexité du produit. Le résultat est un vinaigre aux notes boisées, fruitées, voire légèrement épicées, idéal pour sublimer des mets raffinés : copeaux de parmesan, carpaccio, fraises fraîches, ou même desserts à base de glace ou de chocolat.
| Weight | 300g |
| Volume | 0.25 liters |
| Made in | Italy |
| Brand location | France |
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Olea Pia is the association between Raphael Blasi, Arthur Cohen and The Social Food. All passionate about gastronomy, we have decided to unite in order to offer top-of-the-range products for the general public. Olea Pia selects for you the best of its country and takes you to meet the expertise and know-how of its regions. Each product is meticulously chosen for its natural quality, and treated with precision in the respect of traditions. Olea Pia begins the adventure at the heel of the boot where the Apulian sun enchants an extraordinary organic extra virgin olive oil. The journey continues in Liguria where a sweet and fruity olive oil is revealed before discovering the terroirs of Modena, where precious oak woods concoct a balsamic rosé vinegar with a magical taste. Notice to lovers of life and gastronomy, the odyssey of Italian flavors has only just begun.
