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Description

To be a Balsamic Vinegar of Modena, it must be produced in the province of Modena from grapes that are typical to the region: Lambrusco, Trebbiano, Ancellotta, Albana, Sangiovese, Fortana, Montuni, and it must be matured and aged in fine wood barrels registered with the consortium. Furthermore, that the consortium has sampled each product and all production facilities and processes meet the consortium's standards.

In June 2009 the PDO and PGI Committee of the European Union awarded the prestigious Protected Geographical Indication label to Balsamic Vinegar of Modena  which recognizes its rightful place among as one of Italy's most important and emblematic foods.

Serving Suggestions: Use Black  Label Balsamic Vinegar with grilled meats and fish, to dress steamed and roasted vegetables, in salad dressings, to mix with with extra virgin olive oil for dipping crusty bread. It can also be used with fresh berries, gelato and to enhance other sweet dishes.

Learn More About Monari Federzoni

Features

  • Produced by Monari Federzoni one of the founders of the Aceto Balsamico consortium.
  • Aged 3 years in French oak
  • Smooth, elegant, woody, balsamic
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