Modena PGI Of Odysea Balzamik Sirke
Balsamic Vinegar of Modena PGI is made according to traditional methods using vinegar aged for at least 10 years, a minimum of 10% vinegar obtained from the acetification of pure wine and partially fermented, cooked or concentrated grape must from select grape varieties (Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes)
Balsamic Vinegar of Modena PGI can only be produced in the provinces of Modena and Reggio Emilia. The climate and environment of these areas are particularly suited to the maturation and aging of the finest balsamic vinegars.
Our balsamic vinegar has all the characteristics associated with this classic Italian condiment: a viscous, deep dark-brown colour, a density of 1.33 well above the minimum of 1.06 that is required for Balsamic of Modena and a velvety smooth, well balanced sweet and sour taste with a lingering delicate, lightly acidic aroma & subtle woody notes (minimum acidity of 6%)
Concentrated Grape Must
Wine Vinegar (Sulphites).
For allergens see ingredients in bold
|Nutritional values per 100g|
|Energy||1260kJ / 297kcal|
|of which Saturates||0.0g|
|of which Sugars||74.0g|