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 tended to its Balsamic Vinegar, passing down a recipe that yields complex harmonies of flavor and products of excellence revered around the world.

A precious wooden casket lined in red velvet contains five 100 ml bottles of exquisite MODENA BALSAMIC VINEGAR IGP.

A journey in taste
The Giusti Gift Boxes originate from the family's desire to offer connoisseurs of Balsamic Vinegar a journey into the world of this marvelous product through a complete tasting of Giusti Balsamic Vinegars: from the vertical of the Historical Collection, to appreciate the different aging and their peculiarities, to the triples of flavored and single-wood balsamics, to discover their various nuances and pairings.

1 BOTTLE "A SILVER MEDAL" 250 ML.
Characterized by a rich fragrance and a good, rounded balsamic acidity, the “Silver Medal” represents a highly aromatic product, capable of enhancing with its intensity the flavor of the dishes to which it is added. To be used both raw and in cooking.
Aging: In 1900 French oak casks with the addition of already aged balsamic vinegar drawn from batteries of centuries-old barrels.

1 BOTTLE "TWO GOLD MEDALS - THE CLASSIC" 250 ML.
A historical product of the Giusti Acetaia, “the Classic” is a balsamic of great versatility, suitable for cooking as well as for raw use. Of good density and excellent sweet-sour balance, it is characterized by notes of ripe fruit and hints of licorice and black pepper.
Ingredients: Cooked must from grape musts; aged wine vinegar.
Aging: In barriques, with addition of already aged balsamic vinegar drawn from batteries of centuries-old barrels.

1 BOTTLE "THREE GOLD MEDALS - RICCARDO GIUSTI" OF 100 ML.
Dedicated to the ancestor who invented the recipe in the early 20th century, it is made from musts of ripe and dried grapes. Aromas of plum jam and red fruit intertwine with notes of honey and vanilla in this balsamic of great density and sweetness, perfect for finishing raw on the most varied preparations, from sweet to savory.
Ingredients: Cooked must from late-ripening dried grapes on drying racks; aged wine vinegar.
Aging: In barriques, with addition of already aged balsamic vinegar drawn from batteries of centuries-old barrels.