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 cared for its Balsamic Vinegar, passing down a recipe that translates into complex harmonies of taste and into exceptional products appreciated worldwide.
A precious wooden casket lined in red velvet contains five 100 ml bottles of the highly prized MODENA BALSAMIC VINEGAR IGP.

A journey in taste
The Giusti Sets are born from the family's desire 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 their different ages and their peculiarities, to the trio boxes of aromatized and single-wood balsamics, to discover their various nuances and pairings.

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

1 BOTTLE "TWO GOLD MEDALS - THE CLASSIC" 250 ML.
Historic 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 grape must, aged wine vinegar.
Aging: In barriques, with addition of already aged balsamic vinegar drawn from batteries of century-old barrels.

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