Simone’s Aceto Balsamico has nothing in common with (organic) supermarket products, which are often coarse or unpleasantly sour and conceal their defects with sugar and dye. No – this reddish-brown balsamic is a true artisanal speciality, lovingly aged for at least 12 months in the oak barrels that Simone inherited from his great-grandfather.
To make this special vinegar, Simone uses only grapes from his own vineyard. 70% of his vineyard goes to the Lambrusco Grasparossa grape variety, typical of the region. 30% falls on white Trebbiano Modenese, normally used for the traditional balsamic vinegar of Modena.
The result of this artisan production process can be smelled and tasted: a multi-layered aromatic scent rises up into your nose, while woody and fruity notes spread out on your palate and linger for a long time. “Retrogusto” is what the Italians call it – once you’ve tasted this quality, you won’t want to go back
organic wine vinegar, cooked organic grape juice with 6% acidity
|calories||1137 kJ / 268 kCal|
|total fat||0,1 g|
|saturated fat||0,0 g|
|total carbohydrates||60,8 g|
|total sugars||60,8 g|