A velvety Balsamic Vinegar of Modena IGP aged for 4 years to make fantasting dressings
Produced with only grapes from the Emilia-Romagna region, this strong, full bodied, mature and balanced Balsamic Vinegar of Modena IGP by Compagnia del Montale has the right proportion of sweet cooked grape and just a small amount of wine vinegar. It is perfect to be used in salads and dressing, or on a semi-hard cheese. You can also used for fish, beef, lamb or with risotto.
Wine Vinegar produced only with Lambrusco D.O.C. grapes
Wine vinegars are generally produced by combining several types of grapes. The particularity of this vinegar is obtained by slowly and naturally fermenting the Red Lambrusco Wine only and offers the taste and the aroma of this special wine. The result is a full-bodied red wine vinegar, with a strong taste and an intense aroma. It is ideal for salads dressing and a key flavor in aperitifs and appetizers. It can also be used for cooking red meat, roasts and game.
This is not your traditional balsamic vinegar: its velvety texture and rich sweetness will surprise you with delicate Truffle notes
Nutritional values for 100g: Power Kj 273 Kcal 64 Fat 0.0 g Saturated 0,0 Carbohydrates 11.5 g Sugars 11.4 g Protein 0.2 g Salt 0.05 g
Crisp yet balanced. Great both in salads and in all styles of cooking.
The production method of this wine Pinot Grigio vinegar allows the product to stand out if compared to other wine vinegars as it is more consistent, strong and with intense flavours.The vinegar Pinot Grigio is suitable for artichoke or cabbage salads, adding dried fruits but even chicken salads.When cooking the vinegar with Pinot Grigio is suitable to braised red meat, game, roasts, as dressing for big-size fish and chocolate desserts.
An exquisite little luxury. You only need a little for an intense flavour.
At first, the jelly seems almost sweet tasting, but then slowly dissolves in the mouth to give off the typical aroma of the best aged balsamic vinegar: an indescribable sensation. Made using everyone\'s favourite balsamic, but a little thicker, with a lot more flavour. Balsamic vinegar jelly will add a gourmet touch to dishes that will impress your guests with its sophisticated, unique flavour and it is particularly suited to be paired with cheeses - especially its territorial partner Parmigiano Reggiano. It also enhances the flavour of exceedingly fresh, delicate cheeses such as ricotta, but also goes well with ice creams, yogurt, salads or on some warm bread. Just use sparingly and don\'t be afraid to add a little honey for some extra sweetness when you need it.
Light, refreshing and perfect for making your own antipasti.
Produced from the wine of specially selected white Italian grapes, wine vinegars are the most commonly used vinegar in Mediterranean countries. A lot milder than its red-hued sibling, and less-acidic than its cider-named counterpart, white wine vinegar is great for making sauces, salad dressing, and marinades. White wine vinegar is used in many Italian dishes although is arguably most popular for making sottoli (in oil). An Italian antipasto often features many vegetables preserved in oil, such as peppers, aubergines and cipolline sott\'aceto (pickled onions), which are easy to make yourself. Serve as an aperitiv with some cubed Parmigiano and a little balsamic for some extra sweetness.
A real balsamic vinegar that is sweet and versatile.
Often called "black gold" in Modena, city where it comes from, Aceto Balsamico is a rare pearl, that needs time, often decades to develop its distinguished flavour. This version is accessible and versatile, and it can be used to dress salads as well as marinate fish and meat. Try it on a young Parmigiano-Reggiano as the perfect start to a special dinner!
The real deal. Extravecchio: a strict recipe aged for 25 years.
Made following a strict recipe and procedure that was registered in order to preserve this real treasure from imitations, it uses only local grapes, which are aged in individually handmade barrels for a minimum of 25 years. These are the only two acknowledged types of traditional balsamic vinegar of Modena, and are aptly packaged in a unique Giugiaro bottle. The Ferrari of dressings. This balsamic vinegar stands out for its fragrant, penetrating and persistent perfume of pleasant and harmonious acidity, it has a well-balanced sweet and sour flavour. It comes into its own when used with fresh and steamed vegetables, with risotto, with meat and fish dishes but is excellent also enjoyed with Parmigiano Reggiano, on ice cream or fruit - we think it goes perfectly with strawberries. A once in a lifetime taste sensation.
A velvety black Aceto Balsamico to make fantastic dressings.
Produced with only grapes from the Emilia-Romagna region and aged in French oak barrels, this Aceto Balsamico is dense and exquisite, with hints of caramelised grapes and a little liquoric. Mellow and velvety, it is perfect to be used in salads and dressings, but it won\'t disappoint on a semi-hard cheese, perhaps as the first course of a meal with friends.
Aged for 10 years in barrels of cherry and oak.
This Aceto Balsamico di Modena IGP has been aged for 10 years in cherry and oak barrels, this balsamic vinegar is 100% natural and has a unique and superior taste. For three years in a row it has been awarded a prize at the International Taste & Quality Institute, and has become a favourite of chefs and sommeliers. A great match for hard and semi-hard cheeses, we also recommend it on top of a prime cut of beef or pork. You only need a little drizzle to completely transform a dish.
The real deal. Affinato: a strict recipe aged for 12 years.
Made following a strict recipe and procedure that was registered in order to preserve this real treasure from imitations, it uses only local grapes, which are aged in individually handmade barrels for a minimum of 12 years. These are the only two acknowledged types of traditional balsamic vinegar of Modena, and are aptly packaged in a unique Giugiaro bottle. The Ferrari of dressings. This balsamic vinegar stands out for its fragrant, penetrating and persistent perfume of pleasant and harmonious acidity, it has a well-balanced sweet and sour flavour. It comes into its own when used with fresh and steamed vegetables, with risotto, with meat and fish dishes but is excellent also enjoyed with Parmigiano Reggiano, on ice cream or fruit - we think it goes perfectly with strawberries. A once in a lifetime taste sensation.