Villa Manodori Balsamic Vinegar, Massimo Bottura - 8.5 Fluid Ounces
The Balsamic Vinegar of Modena IGP of Massimo Bottura is aged in wood barrels for more than a year near Modena in Emilia Romagna. It is made with cooked grape must and wine vinegar.\n\nAccording to the European Certification the Balsamic Vinegar of Modena IGP must always made with cooked grape must and wine vinegar. It must be made with a minimum of 20% cooked grape must and a minimum of 10% of wine vinegar (with a wine vinegar that is aged at least 10 years). The ratio of the two ingredients varies among products and producers. \n\nVilla Manodori Balsamic Vinegar of Modena IGP is made with more cooked grape must compared to wine vinegar which is the reason why the aftertaste is sweeter and less sour.\n\nDensity: medium.\n\nFlavor: Sweet, dense, syrupy, with a nice bouquet and a well balanced sweet-sour flavor.\n\nPairing: Parmigiano Reggiano DOP, risotto, fresh egg pasta, grilled meats and fishes, fresh and aged cheeses, gelato and strawberries.\n\nIngredients: Cooked Grape Must, Wine Vinegar.\n\nCompany History:\nThe Villa Manodori line is lovingly crafted by world-famous three-Michelin-starred chef Massimo Bottura owner of Osteria Francescana in Modena, in the region of Emilia Romagna.
