Balsamic vinegar of Modena IGP 5 Scudi, 250 ml - no dyes
Balsamic vinegar of Modena IGP 5 Scudi, 250 ml - no dyes
Acetaia Manicardi
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Balsamic vinegar of Modena IGP 5 Scudi without dyes
The aroma of Modena IGP (Protected Geographical Indication) balsamic vinegar comes from its maturation in "barrels" made of various types of wood.
The wood thus softens the product over time.
The result is a finished product of high quality and an intense essence that enhances the taste of dishes.
This balsamic vinegar from Modena is the product of careful maturation in special barrels made of chestnut, oak, cherry, acacia and mulberry with a predominance of juniper.
It is suitable for preparing many gastronomic proposals, very versatile for both national and international dishes.
We recommend it with meat, cheese, and especially pasta.
- Appearance: clear, brilliant
- Color: dark brown
- Scent: penetrating, with a hint of woody essences
- Taste: sweet to sour with a hint of woody essences
- Density at 20 °C: 1.175 ÷ 1.190
- Total acidity: 6 ÷ 6.50%
- Ageing time in barrels: min. 2 years
Composition: wine vinegar, boiled grape must. Contains sulfites
This balsamic vinegar does not contain dyes and is a natural product.
Parameters
| Manufacturer | Acetaia Manicardi - Via Massaroni, 1, 41014 Castelvetro (MO) - Italy |
|---|---|
| Weight | 250 ml |
| Composition | wine vinegar, cooked grape must. Contains sulphites |
| Country of origin | Italy |
| Storage | store in a cool dry place |
| Allergens | Sulfur dioxide and sulfites in concentrations higher than 10 mg, ml/kg, l, expressed as SO2 |
| Nutritional information | per 100 ml |
| Energy value | 554 Kj / 130 Kcal |
| Fats | 0.0 g |
| of which saturated fatty acids | 0.0 g |
| Carbohydrates | 27.0 g |
| of which sugars | 27.0 g |
| Proteins | 1.0g |
| Salt | 0.5g |
| Barrel aging time | at least 2 years |
| Density at 20 °C | 1.175 ÷1.190 |
| Total acidity | 6 ÷ 6.50% |
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