Gusto Intenso - Balsamic Vinegar of Modena
- Aged exclusively in oak barrels
- A sweet and sour taste: woody, tannic and fruity
- The thickest balsamic vinegar in the range: a unique density of 1.34
A new balsamic vinegar producer has joined Oliviers&Co: FAMILIA MARCHI.
Featuring a family heritage of over a century, this new balsamic vinegar is characterized by its woody structure, its powerful taste of candied red fruits and its incredible length in the palate. Made from more than 50% cooked grape must, this balsamic vinegar is the result of a prolonged ageing in oak barrels according to the traditional method. We named it "Gusto Intenso" for its exceptional bouquet and intense, brilliant black colour!From the grapes to the bottle, the Marchi family is transparent about its manufacturing process, the grapes used to make this vinegar come from their own vineyards (Lambrusco, Ancellotta and Trebbiano) located just a few meters from their workshops.
In its black silk-screened bottle with golden vines, this sublime balsamic vinegar of Modena stands out not only for its unique taste and packaging but also for its very dense texture that will delight the taste buds of even the most expert in preparing delicate recipes.
Grilled seasonal vegetables, walnut and goat cheese salad, on a slice of parmesan, risotto with Balsamic and Scallops, foie gras fried with honey and balsamic, balsamic glazed salmon, gnocchi, pear, coppa & gorgonzola, carpaccio of fresh fruit, on top of an ice cream, a chocolate mousse
Grape must, wine vinegar. May contain traces of sulfites naturally present in wine.
Balsamic vinegar has largely found its place in our kitchens, but few people have had the opportunity to taste the incomparable quality of a real IGP balsamic vinegar from Modena.
With this balsamic vinegar, the MARCHI family wishes to keep a family heritage alive despite the rise of the industrial giants in the region. The unique taste of this vinegar will not deceive you!
How is this exceptional PGI Balsamic Vinegar of Modena made?
To obtain a high-quality Balsamic Vinegar of Modena, the cooked grape must, and the wine vinegar are naturally fermented in oak barrels in attics. Each year of its maturation, the Balsamic Vinegar of Modena is transferred into smaller and smaller barrels. Each of them is used for specific purposes: alcoholic and acetic fermentation, maturation and ageing.
It is through this slow process that the grapes reveal all their power and aromas, to create this sublime elixir!