Compagnia Del Montale Balsamic Vinegar Condiment Vigna Oro

Compagnia Del Montale Balsamic Vinegar Condiment Vigna Oro

$32.99

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Vigna Oro is rich and thick and has a beautiful balance between sweet and tart, with an incredibly smooth finish. Vigna Oro is made from grapes from Modena region and aged in oak and cherry barrels for a minimum of ten years. Vigna Oro is all natural, made without any additives or coloring agents.

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The best commercial balsamic the market has to offer. It is rich and thick and has a beautiful balance between sweet and tart, with an incredibly smooth finish. Vigna Oro is made from grapes from Modena region and aged in oak and cherry barrels for a minimum of ten years. (See why we only discuss balsamics in terms of minimum aging). Vigna Oro is all natural, made without any additives or coloring agents. It is as close to a Traditional Balsamic as possible, as it is made with the same rich cooked grape must used to make Traditional Balsamics and contains the minimal amount of red wine vinegar required by the Consortium of Modena. 

Great served over parmesan cheese, drizzled over grilled vegetables, meats and fresh mozzarella, in finishing sauces or over strawberries & ice cream! Balsamic vinegars are made from a variety of grapes that are picked while they’re still ripe. 

Balsamic Vinegar Condiment "Vigna Oro" actually contains the IGP balsamic vinegar of Modena "VIgna Oro" found in the 8.8 fl oz bottle but due to the new laws in Europe about Balsamic vinegar, a container smaller than 8.5 fl oz may not have the name Balsamic Vinegar of Modena, no matter if there is actual balsamic vinegar IGP inside it. Hence we are calling it "condiment".

Balsamic vinegars are made from a variety of grapes that are picked while they’re still ripe. After being picked, they are immediately cooked under an open night sky and reduced down to grape must. They are then filtered and cooled and put into barrels usually containing about 30% of the must left from the previous batch from the same barrel. This ensures the incorporation of characteristics from the previous balsamic into the newest part of the batch. The barrels must be stored in a place where the air circulates well so that the aging must can breathe and rest. As time passes, the must partially evaporates, causing the density of what remains to increase. All throughout this process, the must is transferred from barrel to barrel, each of a different wood, according to the producer’s secret recipe, so that it will absorb the flavor of the wood, and become the perfectly rounded balsamic we expect.