Balsamic Vinegar of Modena IGP Goccia Nera

Transforms white meat, boiled vegetables, marinades and roast meats into works of art. A light rain that enhances the dish and satisfies the palate.

Goccia Nera has a density of 1.17.
It is a mature balsamic and the skill in the blending and ageing in oak and chestnut barrels results in a rounded sweet perfume with a delicate acidity. It’s the classic type of balsamic that people from Modena use with salads. Its light and fresh.
Taste: A pleasant hit of acidity, while maintaining a light balsamic sweetness. Versatile, great with raw and cooked vegetables, meats, cheeses, salads.
Also amazing as a dip for freshly made warm crusty bread.

 

IGP:
In 2009, Balsamic Vinegar of Modena (ABM) gained the recognition of PROTECTED GEOGRAPHICAL INDICATION (PGI) which is a mark of origin that is awarded by the European Union in agri-food products and methods typical of a specific geographical area. The ingredients of ABM are regulated by European specification that allow the use of the cooked must of native Modenese varieties of grapes combined with fine red wine vinegar. The mixture thus produced, which varies in thickness in relation to the percentage of the two above mentioned elements, is aged in wooden barrels for various lengths of time. The product is bottled after passing a qualitative examination by an accredited laboratory. The density varies between products from a minimum of 1.08 to a maximum of 1.34. The color should always be a deep brown. The acidity of ABM must be greater than 6%.