ORGANIC BALSAMIC VINEGAR PGI

Production: 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, casks or vats made of noble wood, a refining phase follows. The minimum refining period is 60 days from the moment the raw materials, mixed together in the right proportions, begin their transformation. After refining, the product obtained undergoes an analytical and organoleptic examination by a group of expert technicians and tasters: this is the final step to be taken so that the product can be certified as Balsamic Vinegar of Modena. After 60 days of maturing in wooden vats, the Balsamic Vinegar of Modena can be subjected to a further period of aging. If this phase continues beyond three years, the finished product will be classified as “aged”. The product thus obtained can be packaged in bottles. No additives are added during the manufacturing process or during the packaging of balsamic vinegar of Modena. Use: Use as a seasoning in salads or on raw vegetables. Wine vinegar*, concentrated grape must*. * from organic farming Origin: Italy (MODENA): Product made in Italy and packaged in France. Certification: Product from Organic Agriculture in accordance with EC regulation no. 834/2007 and its implementing regulation EC no. 889/2008. Certified by ECOCERT France SAS FR-BIO-01. OLOBIO “ready-to-sell” packaging: BIB 2L / BIB 10L Available “custom” packaging: BIB 2L / BIB 3L / BIB 5L / BIB 10L / barrel / cubitainer PGI “Protected Geographical Indication” in accordance with the Aceto Balsamico di Modena I regulation.G.P – Reg (EC) 583/2009 of 03 July 2009 – Reg (EC) 583/2009 of 03 July 2009 registering a name in the register of protected designations of origin and protected geographical indications.       Nutritional interest: This product is part of a vegan, vegetarian diet and is suitable for people with lactose and gluten intolerance.