Vinegar

Mild condiment made from fine white wine vinegar and boiled down grape must. Of low acidity and fine sweetness with finesse and intensity, tastes of wine, apple and honey. A vinegar of light colour is indispensable for many dishes, e.g. in tomato salad, light sauces or even fish. SUPERIORE.DE

Ingredients: Wine vinegar (69%), rectified grape must concentrate, grape must

This balsamic vinegar is obtained exclusively from organic grapes and matures for two months in oak barrels. Its present acidity recommends it for vinaigrettes, clear sauces and hearty stews. SUPERIORE.DE

Ingredients: Wine vinegar, cooked grape must from organic cultivation

A beautiful Aceto Balsamico for the daily use in salads and sauces. It becomes a dark-coloured elixir through fermentation of the grape must and long maturation. SUPERIORE.DE

Ingredients: Grape must, wine vinegar, sugar couleur E 150d, antioxidant E 220

The wine vinegar of Coltibuono is made from selected red wines and matures in small oak barrels, thus enhancing the wonderful vinous aroma. SUPERIORE.DE

This premium aceto matures for 6 months in oak and chestnut barrels. Its fruitiness is reminiscent of a sweet wine, it skilfully refines salad dressings, mayonnaises, marinades and soups. Exciting also in a dark sauce or even over ravioli with meat filling. SUPERIORE.DE

Ingredients: Wine vinegar, cooked grape must, colouring E 150d

Allegrini's Aceto di Vino is the result of a careful tasting of a selection of the company's own wines and subsequent refinement in 225l oak barriques over a period of 36 months. Clear pink colour, intense aroma and delicate taste. The acidity is wonderfully harmonious and combines with a spicy note that discreetly reflects the use of wood. SUPERIORE.DE

Guerrieri Rizzardi's Aceto di Amarone is a blend of 10 different vintages of vinegar, decanted from barrel to barrel for 10 years and finally married with the current Amarone vintage. The result is a velvety vinegar with a strong aroma of roasted nuts and spices. SUPERIORE.DE

This high-quality balsamic vinegar from Coltibuono bears the name of Lorenza de' Medici, the founder of the cooking courses at Coltibuono Abbey and author of numerous successful cookbooks. The basis of this aromatic food companion is Trebbiano and Lambrusco mosto cotto, which are carefully matured in small barrels made of oak, chestnut, mulberry, cherry and juniper. The result of this careful production is a powerful aroma with a mild, accessible taste. SUPERIORE.DE

This premium aceto full of character matures for at least one year in chestnut and barrique barrels, which it changes as it matures. It has beautiful wood and leather aromas, connoisseurs use it drop by drop, for example to round off cooked beef or carpaccio. It also harmonises perfectly with matured cheeses. SUPERIORE.DE

Ingredients: Wine vinegar, cooked grape must, colouring: E 150d

This premium aceto has the addition Invecchiato and matures at least 36 months in chestnut, cherry and barrique barrels, which it changes during maturation. Its sweet notes and the taste of dried fruits and ripe figs make it an unmistakable combination with strawberries as well as ripened Grana Padano or Pecorino. Its use in aspic, beef salad, red cabbage or game is also recommended. SUPERIORE.DE

Ingredients: Wine vinegar, cooked grape must

Agretto di Montevertine is made from Sangiovese grapes from the vineyards of Montevertine. It is a traditional wine vinegar that is aged in small batches at Acetaia Castelli in Rio Saliceto about 20 km northwest of Modena. It has a typical red wine vinegar profile, sweet and sour notes and the acidity is always present despite the balsamic character. SUPERIORE.DE

Ingredients: cooked grape must, wine vinegar

From the small and much appreciated Acetaia of Malpighi. This "youngest" Aceto Balsamico Tradizionale Vecchio must be at least 12 years old and requires quality control by the Consorzio. Its aroma and fullness are ideal for sauces, game or fruit salads. SUPERIORE.DE

Very nicely packed in a gift box with recipe booklet!

Ingredients: cooked grape must (100%)

The real Aceto Balsamico Tradizionale Extra Vecchio, stored in the attic for decades, has a minimum maturity of 25 years and requires quality control by the Consorzio. However, vinegars that are 100 years old may well be present in this selection. SUPERIORE.DE

"Acetaia Malpighi enjoys an excellent reputation and produces a Balsamico Tradizionale that matures in wooden barrels for at least 25 years. Intense and lush with lasting flavours." Falstaff

Beautifully packaged in a gift box with recipe booklet!

Ingredients: cooked grape must (100%)