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What do Ferrari, Pavarotti and Balsamic Vinegar have in common?

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Those great Italian icons all hail from the ancient town of Modena, which lies on the south side of the fertile Po Valley. Just like the French have laid down the law for the name 'Champagne' on sparkling wine, the Italians have declared I.G.P (Indicazione Geografica Protetta) status only be given to the finest Balsamic Vinegar from Modena.

The I.G.P label is the legal stamp of authenticity delivered to regional food products that meet the highest standards. Many are made to recipes perfected over centuries.

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.

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