Vinegar

Mild condiment made from fine white wine vinegar and cooked grape must. Low acidity and subtle sweetness with finesse and intensity, tastes of wine, apple and honey. A vinegar with a light colour is indispensable for many dishes, e.g. in tomato salads, light-coloured sauces or even fish. SUPERIORE.DE

This balsamic vinegar is made exclusively from organic grapes and matures for two months in oak barrels. Its pronounced acidity makes it ideal for vinaigrettes, clear sauces and savoury stews. SUPERIORE.DE

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

Mild condiment made from fine white wine vinegar and cooked grape must. Low acidity and subtle sweetness with finesse and intensity, tastes of wine, apple and honey. A vinegar with a light colour is indispensable for many dishes, e.g. in tomato salads, light-coloured sauces or even fish. SUPERIORE.DE

This premium aceto is matured for 6 months in oak and chestnut barrels. Reminiscent of a sweet wine in its fruitiness, it skilfully enhances salad dressings, mayonnaises, marinades and soups. Also exciting in a dark sauce or even over ravioli with meat filling. SUPERIORE.DE

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

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 is full of character and matures for at least one year in chestnut and barrique barrels, which it changes during the maturing process. It has beautiful wood and leather flavours and connoisseurs use it drop by drop to round off cooked beef or carpaccio, for example. It also harmonises excellently with mature cheeses. SUPERIORE.DE

The Giuseppe Giusti company is considered the king of balsamic vinegar producers and the founder of the "Golden Rules" for the production of first-class balsamic vinegar, which Giuseppe Giusti wrote down in 1863 on the occasion of the Tradeshow in Modena (Esposizione Agraria). This document is known today as "La Recetta di Giusti" (Giusti's recipe). In order to maintain its image as a pioneer, Giusti has developed a fine collection of balsamic vinegars of the highest quality over the years, which impress with their own delicate characteristics. The pride in its own history, the love of its own tradition, the patriotism of its own past and the passion for its own product are still evident today in the high-quality, authentic and individual balsamic vinegars.

Giusti's 8-year matured classic in Riserva quality impresses with its delicate characteristics, is intense and well-balanced with a slight sweetness and fine acidity. A full, cherry bouquet and a fruity, aromatic flavour round off this fine balsamic experience. Ideal with cold starters, salads and grilled antipasti. SUPERIORE.DE

The Giuseppe Giusti company is considered the king of balsamic vinegar producers and the founder of the "Golden Rules" for the production of first-class balsamic vinegar, which Giuseppe Giusti wrote down in 1863 on the occasion of the Tradeshow in Modena (Esposizione Agraria). This document is known today as "La Recetta di Giusti" (Giusti's recipe). In order to maintain its image as a pioneer, Giusti has developed a fine collection of balsamic vinegars of the highest quality over the years, which impress with their own delicate characteristics. The pride in its own history, the love of its own tradition, the patriotism of its own past and the passion for its own product are still evident today in the high-quality, authentic and individual balsamic vinegars.

Noble, concentrated balsamic vinegar from Giuseppe Giusti, which has been aged in wooden barrels for over 10 years, giving it an almost balsamic, creamy texture. Velvety and sweet on the palate, but not at all sticky. Il Denso impresses with its balance of sweetness and acidity and its aromatic, intense and wonderfully balanced flavour. Serve it with grilled antipasti or as a dessert. SUPERIORE.DE

This premium aceto is labelled Invecchiato and matures for at least 36 months in chestnut, cherry and barrique barrels, which it changes during the maturing process. Its sweet notes and the flavour of dried fruit and ripe figs make it an unmistakable combination with strawberries as well as mature Grana Padano or Pecorino. It is also recommended in aspic, beef salad, red cabbage or with game. SUPERIORE.DE

Agretto di Montevertine is made from Sangiovese grapes from the vineyards of Montevertine. It is a traditional wine vinegar that matures in small batches at the Acetaia Castelli in Rio Saliceto, around 20 kilometres north-west 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

From the small and highly esteemed 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 full flavour are ideal for sauces, game or fruit salads. SUPERIORE.DE

Beautifully packaged in a gift box with recipe booklet!

The genuine Aceto Balsamico Tradizionale Extra Vecchio, which has been stored in the attic for decades, has a minimum age of 25 years and requires quality control by the Consorzio. However, there may well be 100-year-old vinegars in this selection. SUPERIORE.DE

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

Beautifully packaged in a gift box with recipe booklet!