Vinegars

Classic Glassì with Aceto Balsamico di Modena IGP (the traditional balsamic vinegar of Modena,a georaphical identificated production) and grape must. The GLASSÌ line of balsamic glazes is produced only with cooked concentrated grape must and Balsamic Vinegar of Modena PGI. Without added sugars and sweeteners. Our flavored line is produced with the addition of pulps and juices which makes this product fresh and unique. Also to be used in the garnish of Sweets Its practical dispenser allows you to decorate dishes with a unique simplicity like the great Chefs.

Cipressi's Aceto Balsamico di Modena IGP is a typical Italian product, selected at the origin and available in various formats of 250 ml, 500 ml, 2 L. Also available is Balsamic Vinegar of Modena PGI Bio density 1.18 of Cipressi in the formats of 250 ml and 500 ml.

Balsamic Vinegar of Modena is obtained from partially fermented and / or cooked and / or concentrated grape musts. The grapes come exclusively from the vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. Source: www.consorziobalsamico.it

Our "Mango Vinegar" acidity 4.5% is part of the line of "Fruit Vinegars" and is a particular production. The composition of these products couldn't be simpler. The fresh pulp obtained by direct extraction from the fruit is acidified while maintaining the aromatic characteristics.

"Bronzo" Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena PGI) - Density 1.18 is part of the MATURATI line, it is selected from small production batches and left to age for a minimum period of 12 months. This allows for aromatic notes that are released from the oak barrels.

Glassì cream with truffle and with Aceto Balsamico di Modena IGP (the traditional balsamic vinegar of Modena,a georaphical identificated production) and grape must. The GLASSÌ line of balsamic glazes is produced only with cooked concentrated grape must and Balsamic Vinegar of Modena PGI. Without added sugars and sweeteners. Our flavored line is produced with the addition of pulps and juices which makes this product fresh and unique. Also to be used in the garnish of Sweets Its practical dispenser allows you to decorate dishes with a unique simplicity like the great Chefs.

Cipressi's Aceto Balsamico di Modena IGP is a typical Italian product, selected at the origin and available in various formats of 250 ml, 500 ml, 2 L. Also available is Aceto Balsamico di Modena IGP Bio density 1.18 of Cipressi in the formats of 250 ml and 500 ml.

tE is obtained from partially fermented and / or cooked and / or concentrated grape musts. The grapes come exclusively from the vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. Source: www.consorziobalsamico.it

Our "Raspberry Vinegar" acidity 4.5% is part of the line of "Fruit Vinegars" and is a particular production. The composition of these products couldn't be simpler. The fresh pulp obtained by direct extraction from the fruit is acidified while maintaining the aromatic characteristics.

"Platino" Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena PGI) - Density 1.34 is part of the MATURATI line, it is selected from small production batches and left to age for a minimum period of 12 months. This allows for aromatic notes that are released from the oak barrels.

"Oro" Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena PGI) - Density 1.25 is part of the MATURATI line, it is selected from small production batches and left to age for a minimum period of 12 months. This allows for aromatic notes that are released from the oak barrels.

The Aceto Balsamico di Modena IGP Bio, density 1.18 by Cipressi is a typical Italian organic product, selected at the origin and available in 250 ml and 500 ml formats. Cipressi's Balsamic Vinegar of Modena PGI is also available in 250 ml, 500 ml and 2 L formats.

The organic Aceto Balsamico di Modena IGP is obtained from partially fermented and / or cooked and / or concentrated grape musts. The grapes come exclusively from the vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. Source: www.consorziobalsamico.it