Giuseppe Giusti - Balsamic vinegar - 3 - 100ml Bottle

Modena Balsamic Vinegar Giuseppe Giusti since 1605, the oldest acetaia in Italy.

Since the 17th century, the Giusti family has been producing its balsamic vinegar, handing down a recipe that translates into complex harmonies of flavor and excellent products appreciated throughout the world.
A precious wooden chest lined with red velvet contains five bottles of 100 ml each of highly prized Aceto Balsamico di Modena IGP.

A journey through taste
I Cofanetti Giusti arise from the family's wish to offer connoisseurs of Balsamic Vinegar a journey into the world of this wonderful product through a complete tasting of Giusti Balsamic Vinegars: from the vertical tasting of the Historical Collection, to appreciate the different aging processes and their peculiarities, to the triads of flavored balsamics and monolegni, to discover their various nuances and pairings.

1 bottle 'a silver medal' 250 ml.
Characterized by a rich aroma and a pleasant, rounded balsamic acidity, "Medaglia d'Argento" is a highly aromatic product, capable of enhancing the flavors of any dish to which it is added with its intensity. It can be used both raw and cooked.
Ingredients: Cooked grape must, aged wine vinegar.
Aging: In 1900s French oak barrels with the addition of already aged balsamic vinegar taken from centuries-old barrels.

1 bottle 'Two Gold Medals - The Classic' 250 ml.
A historic product of Acetaia Giusti, "il Classico" is a highly versatile balsamic vinegar, suitable for both cooking and raw use. With a good density and excellent sweet-and-sour balance, it is characterized by hints of ripe fruit and notes of licorice and black pepper.
Ingredients: Cooked grape must, aged wine vinegar.
Aging: In barriques, with the addition of already aged balsamic vinegar drawn from a bank of centuries-old barrels.


1 bottle "Three Gold Medals - Riccardo Giusti" 100 ml.
Dedicated to the ancestor who invented the recipe in the early 20th century, it is made from the must of ripe, dried grapes. Aromas of plum jam and red fruit intertwine with hints of honey and vanilla in this balsamic vinegar of great density and sweetness, perfect for seasoning a wide variety of dishes, from sweet to savory.
Ingredients: Cooked must from late-harvest dried grapes laid out on racks; aged wine vinegar.
Aging: In barriques, with the addition of already aged balsamic vinegar drawn from banks of centuries-old barrels.