La Vialla's Balsamic Vinegar of Modena boasts the I.G.P. (Indicazione Geografica Protetetta = Protected Geographical indication) denomination. We were amazed by its silky smooth mouthfeel and amazing depth of flavor. A beautiful glossy brown, this vinegar lends itself to a wide variety of delicious uses: a dip for crudite; added to pasta sauces or risotto; as a marinade for fish, meat, or mushrooms; drizzled on strawberries and ice cream. Or simply pair with La Vialla's outstanding olive oil for the best salad dressing you've ever tasted.
Store in a cool, dark place. Use within one year.
Must from organic Trebbiano grapes is cooked, and as it thickens, its aroma and flavor also become concentrated. It then ages, together with a small amount of vinegar, for months (up to over two years) in wooden barrels, where it slowly turns into balsamic vinegar. La Vialla's basamic is full bodied, with a well balanced taste between silky sweetness and pleasant acidity (6%), slightly softer than wine vinegar.
