Organic Balsamic Vinegar of Modena IGP BIB 10l

Wine vinegar*, concentrated grape must*. *from organic farming Manufacturing: This balsamic vinegar of Modena is obtained from partially fermented grape must to which wine vinegar is added. After the acetification phase which takes place in barrels, barrels or noble wood vats, a refining phase follows. The minimum ripening period is 60 days from the moment the raw materials, mixed together in the right proportions, begin their transformation. After ripening, the product obtained undergoes an analytical and organoleptic examination by a group of technicians and expert tasters: this is the final step to be taken so that the product can be certified as Balsamic Vinegar of Modena. After 60 days aged in wooden vats, Balsamic Vinegar of Modena can be aged for a further period. If this phase extends beyond three years, the finished product will be classified as "aged". The product thus obtained can be bottled. No adjuvant is added during the production, nor during the conditioning of the balsamic vinegar of Modena. Use: To be used as a seasoning in salads or on raw vegetables. Store in a dry and cool place, away from light and heat. After opening, store at room temperature. Date of Minimum Durability: product not subject to MDD. Nutritional interest: This product is part of a vegan, vegetarian diet and is suitable for people intolerant to lactose and gluten. Origin: Italy (MODENA): Product made in Italy and packaged in France. Certification: Product from Organic Farming certified by ECOCERT France SAS FR-BIO-01. OLOBIO “ready-to-sell” packaging: BIB 2L / BIB 10L IGP "Protected Geographical Indication" in accordance with the Aceto Balsamico di Modena I.G.P Regulation – Reg (CE) 583/2009 of July 03, 2009 – Reg (CE) 583/2009 of July 03, 2009 registering a denomination in the register of protected designations of origin and protected geographical indications.