In the case of Balsamic Vinegar from Modena, the regulation decrees that the vinegar must contain 7 must grapes (freshly pressed juice), be fermented in wooden casks and produced in the region of Modena.
Colavita I.G.P Balsamic Vinegar from Modena has just received its stamp of approval, showcasing its 'best of breed' credentials.
Colavita's rich, brown vinegars are created from the concentrated sweet juice of white grapes, and left to ferment in wooden barrels for between five and 30 years.
Colavita 25 Gran Reserva is the most precious of the range, having aged for more than two decades inside small casks of antique wood. The deep, velvety syrup exudes an assertive sweetness and a lingering tartness to produce the perfect balance of flavours, which explains why it's priced like a rare gem.