The ultimate trifecta of Italy's finest Balsamic, Red and White Vinegars

The origin of this precious condiment dates back over 2000 years, given that the Roman APICIUS in his "De Re Coquinaria" reports its use in at least 60 dishes. Balsamic Vinegar of Modena is obtained from the slow fermentation of cooked musts from grapes of the area of ​​origin, suitably mixed with aliquots of strong wine vinegar. It is naturally aged and refined in small wooden barrels of various essences such as oak, chestnut, mulberry, etc., respecting the customs of the production area and its use is very extensive from appetizers to desserts.

16.9 fl oz each

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