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Excellent price on Balsamic Vinegar of Modena 3.40 oz and top quality guaranteed. Aways fresh arrival

Home > Gourmet Food > Oil and Vinegar Imported from Italy, Spain and France > Vinegars from Italy and France > Italian Vinegars > 

Balsamic Vinegar of Modena 3.40 oz

Balsamic Vinegar of Modena 3.40 oz



Balsamic Vinegar of Modena 3.40 oz/100 ml. 25 years old.
  
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Base Price:$68.00
Discount:-$13.00
Sale price:$55.00
Status:Yes, this item is available.
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Detailed Description for Balsamic Vinegar of Modena 3.40 oz

Balsamic Vinegar of Modena 3.40 oz/100 ml.
25 years old.
The unique and traditional balsamic vinegar of Modena, Italy, is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels.
Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on preparations of meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously.
Acidity: 6%


  • Product: Balsamic
  • Brand: Vill' Antica
  • Origin: Modena, Italy
  • Age and Quality Seal: Over 25 years

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    We guarantee that our gourmet products are a healthy, prestigious and high-quality.

    We sells only caviar officially monitored and controlled by:

    1. CITES Regulations
    2. FDA
    3. U.S. Customs
    • Our Caviar is HACCP (Hazard Analysis Critical Control Point) - certified. When each shipment is received, a sample is immediately sent to a lab for testing and inspection.
    • Our caviar is documented to derive from legally acquired sturgeon and passes no threat to the sturgeon species in the world.
    • We offer to our customers caviar that has been obtained in a legal and ecologically sound way. Our caviar is preserved exclusively with pure salt, stored, handled and transported according to stringent hygenic regulations. It meets all international and domestic requirements, including regulations by CITES, US Fish and Wildlife Service, FDA, etc.
    • We are the first company to require DNA batch tests for each species of caviar. This analysis of the sturgeon roe enables us to ensure the origin and quality of caviar to customers.
    • Item is perishable and will be shipped via Priority Overnight . All caviar products are packed with special insulated boxes with gel ice and shipped with Priority Overnight method to ensure fresh arrival.




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