„Oro“ Aceto Balsamico di Modena IGP (250 ml)

"Oro" Aceto Balsamico di Modena IGP (250 ml)

Specialty from Italy

In small wooden casks, a harmonious blend of select grape must and fine wine vinegar matures over time. The result is a balsamic of distinctive character, affectionately known as the “Black Gold” of Emilia-Romagna. Remarkably versatile—whether as a delicate touch to summer salads, an aromatic marinade for choice cuts of meat, the final flourish to a creamy risotto, or a sophisticated enhancement to a dessert—this vinegar impresses with its depth of flavour and culinary finesse.

General properties

• Net filling quantity: 0.25 litres
• Ingredients: Boiled grape must, wine vinegar. Contains no caramel and no additional antioxidants.
• Colour: Dark brown that tends to black.
• Aroma: The smell is clearly defined with fine woody notes and a pronounced but not intrusive intensity.
• Taste: The “Oro” Aceto Balsamico di Modena distinguishes itself through a finely balanced interplay of sweet and savoury notes, complemented by a distinctly perceptible fruity undertone. Its acidity, at approximately 6%, is harmoniously countered by a natural sweetness, resulting in a well-rounded flavour profile. On the palate, it unfolds with a rich, full-bodied taste and lingering presence, allowing the vinegar to serve not merely as a seasoning, but as a characterful culinary accent. The texture is strikingly thick and velvety, reminiscent of a syrup. This viscosity is achieved through a patented production process that forgoes all additives—a hallmark of quality evocative of DOP-category products.

• Acidity: 6%

Nutritional values ​​according to the manufacturer:

(Note: Average per 100 ml product mass. The products may be subject to changes in the recipe. The information on the product packaging is decisive.)

• Energy 316 kcal / 1325 kJ
• Fat 0 g
• of which saturated fatty acids 0 g
• of which monounsaturated fatty acids N / A
• of which polyunsaturated fatty acids N / A

• Carbohydrates 78 g
• of which sugar 78 g
• of which polyhydric alcohols N / A
• of which starch N / A

• Roughage N / A
• Protein 0.8 g
• Salt 0.0 g
• Allergens: Contains sulfites
• EAN bottle: 8022734010041
• Scope of supply: 1 bottle of balsamic vinegar 0.25 litres

The Aceto Balsamico di Modena

Aceto Balsamico di Modena is far more than a mere vinegar—it is a symbol of Italian craftsmanship and culinary sophistication, with a heritage tracing back to antiquity. The Romans themselves used concentrated grape must both as a sweetener and a healing remedy. The term “balsamico” derives from the Latin balsamum, meaning “fragrant” or “restorative”—a nod to its original use as a medicinal elixir. The earliest recorded reference dates to 1046, when Bonifacio of Canossa presented Emperor Henry III with a precious vinegar from Modena—a gesture of profound esteem. During the Renaissance, Balsamico became a prestige item among European royal courts, particularly due to the patronage of the ruling Este family in Modena. Over generations, secret family recipes were cultivated and handed down through so-called “vinegar batteries”—rows of wooden barrels in varying sizes and types of timber. Today, Aceto Balsamico di Modena enjoys the protection of the EU’s PGI (Protected Geographical Indication) status. It may only be produced and aged within the provinces of Modena and Reggio Emilia. Production begins with cooked or concentrated grape must from varieties such as Lambrusco, Trebbiano or Sangiovese. To this, at least 10% wine vinegar is added, along with a portion of vinegar that has been aged for no less than ten years. The blend matures for a minimum of 60 days in wooden barrels made from oak, chestnut, mulberry or juniper. If aged for over three years, it may be labelled as invecchiato—and after five years, even as riserva. Up to 2% caramel may be added to stabilise colour, though all other additives are strictly prohibited. Final quality is assessed through expert sensory analysis before bottling, typically in glass, ceramic or terracotta vessels. The finest varieties are presented in small bottles and used sparingly—drizzled over strawberries or Parmesan, or even sipped as an aperitif. A useful tip: authentic Aceto Balsamico di Modena should carry the PGI seal on its label. The longer the ageing, the thicker, more aromatic and complex its flavour becomes. For salad dressings, a simpler balsamico will suffice—the Tradizionale, quite frankly, is far too precious.