Biological Balsamic Vinegar - Aceto Balsamico del Duca - buy online

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Balsamic Vinegar (Organically Grown Grapes) - Aceto Balsamico del Duca

€8.25

Balsamic Vinegar (Organically Grown Grapes) - Aceto Balsamico del Duca

€8.25
Weight:
0.50 KGS
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Product Description

An excellent Balsamic Vinegar of Modena (500ml), appreciated for its delicate bouquet reminiscent of fresh fruit. the recipe is particularly rich in must of selected grapes that characterize its sweetness; the aging in oak barrels gives it a nice full-body taste. Available in an exclusive fine bottle with elegant case.

About the Brand

The origins of Aceto Balsamico del Duca go back to the end of the 19th century, when Adriano Grosoli was the owner of a prestigious delicatessen established in 1891, where he sold self-produced specialities such as salami, sausages, meat, cheese, wine and Balsamic Vinegar. On Adriano’s death, the company passed to his son Mario and, in 1972, to his grandson Adriano who is the current owner. In 1974 Adriano, with the support of his wife Luciana, decided to devote all their energy exclusively to the production of Balsamic Vinegar of Modena (Aceto Balsamico di Modena). In 1980 his daughter Mariangela joined the company, followed by her sister Alessandra. The historical premises of the company – which are today used for ageing the Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale di Modena DOP) – is located in a compound centred around an ancient brick kiln, with its characteristic elliptical shape and wooden beam ceilings, which was built during the XVII century. In 1992 a new facility was opened to meet the requirements for new space due to the increasing demand of Balsamic Vinegar of Modena, and this was expanded in 2004. It houses the oak barrels for ageing Balsamic Vinegar of Modena, along with modern bottling line with the most recent technology while maintaining the product’s traditional values. Further a new elegant building for the offices was built just at its side.

Origin 

Modena

Ingredients

Cooked grape must with a hint of a vintner's wine vinegar, contains naturally occurring sulfites.

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