ORGANIC Aceto Balsamico

Aceto Balsamico di Modena from the Italian provinces of Modena and Reggio Emilia

An intense dark brown colour, a taste balanced between acidity and slight sweetness, an acetic yet mild aroma - these are just some of the characteristics that distinguish Aceto Balsamico di Modena from Solling Oil Mill.

It is the result of centuries of vinegar tradition. Only Albana, Ancellotta, Fortana, Lambrusco, Montuni, Sangiovese and Trebbiani grapes may be used in the production of Aceto Balsamico di Modena.

Strict production rules

Ölmühle Sollings Aceto Balsamico di Modena comes from vinegar factories in the region, some of which have been family-owned for many years. Our supplier, the Consorzio Filiera Aceto Balsamico di Modena, ensures that all producers comply with the strict rules that must be followed in the production of genuine Aceto Balsamico di Modena:

A must syrup, a concentrated grape juice, is obtained from the grape varieties that can be used for Aceto Balsamico di Modena, with the addition of at least 10% wine vinegar and a proportion of vinegar that is at least 10 years old. Fermentation takes place in large vats, then the vinegar is stored in barrels made of precious woods (oak, chestnut, mulberry, sessile oak, juniper), which give the Aceto Balsamico di Modena its particular flavour. After the ageing process, which lasts a minimum of 60 days and a minimum of 12 years for Aceto Balsamico di Modena to bear the "tradizionale" label, the vinegar is filtered and tested to ensure that its aroma, flavour, appearance and composition meet the strict criteria of Aceto Balsamico di Modena before it is bottled or packaged in earthenware, ceramic or wooden containers and put on the market.

Genuine Aceto Balsamico di Modena has a maximum alcohol content of 1.5% by volume and a minimum total acidity of 6%. The only addition allowed is caramel (maximum 2% by volume) to stabilise the colour of the Balsamic Vinegar of Modena.

Aging in precious wood barrels contributes to the unique flavour of this Italian specialty.

Aceto Balsamico di Modena - one vinegar, many uses

Modena's balsamic vinegar was used by the Roman emperor Julius Caesar during his campaigns in Gaul as a disinfectant for the stomach and intestines. Today it is a top culinary product with many uses.

It is an excellent accompaniment to mature hard cheeses - simply drizzle a few drops of Aceto Balsamico di Modena over the cheese and enjoy the combination of mild vinegar and cheese flavours. Meat and fish dishes can also be enhanced by drizzling a small amount of Aceto Balsamico di Modena over the food just before eating. Aceto Balsamico di Modena goes well with salads, raw vegetables and, of course, Italian antipasti. The mild vinegar also adds a special touch to ice cream and other sweet desserts.

Give it a try! Bring a little bit of Italy into your home with Aceto Balsamico di Modena from Solling Oil Mill.

Excellent for leaf salads - a classic of Mediterranean cuisine.