It is obtained from cooked grape must, concentrated must and wine vinegar.

The musts used in the production come exclusively from grapes grown in Emilia Romagna.

The product can be aged for a minimum period of 60 days to a maximum of 3 years in barrels made of fine wood.

Balsamic Vinegar of Modena PGI can be used in diets that require the absence of gluten, lactose and fat and it is suitable for vegetarian diets.

It is ideal for fresh, boiled and grilled vegetables, white or red meat, fish, roasted meat, cheese and fruit salads.

cod. B0203 – Benelli Aceto Balsamico di Modena IGP 250 ml GOLDEN CAP

Ingredients: cooked grape must, wine vinegar, sulfites.