Balsamic Vinegar of Modena P.G.I., 4 gold medals, 250 ml

One of the most exceptional pieces in the Giusti historical collection: a rich, dense, and almost creamy balsamic vinegar of Modena, where the sweetness of ripe fruits and the aromas from long aging in wooden barrels take center stage.

The Giusti family has been making balsamic vinegar in Modena since 1605, making them one of the oldest balsamic vinegar-producing dynasties in Italy. The collection of barrels passed down through generations remains an essential part of the production process today: in the Giusti cellars, they use barrels that are decades, or even centuries old, which have themselves become part of the balsamic vinegar's character over the years.

The 4 Gold Medals is a higher tier of the Giusti Historical Collection, in which individual balsamic vinegars are distinguished by varying recipes and aging methods, marked by an increasing number of medals. The four-gold-medal version is particularly full-bodied, dense, and sweet; according to Giusti's own description, this is the creamiest and sweetest balsamic vinegar in the Historical Collection.

It is made exclusively from cooked grape must and wine vinegar, with no added caramel, thickeners, or sugar syrup. Contains sulfites. During its long aging process, Giusti uses oak and acacia barrels; the acacia complements the character of the concentrated grape must with particularly soft, sweet aromas. In the Giusti historical aging room, the 3 and 4 Gold Medals lots are aged in oak and acacia barriques.

Its consistency is strikingly dense and syrupy, and its flavor is much softer and sweeter than that of an everyday balsamic vinegar. Its aromas feature plum jam, ripe red fruits, honey, and vanilla, complemented by slightly spicy, peppery notes and the subtle aromas of wood. It lingers on the palate for a long time, with honeyed, slightly smoky tones in the aftertaste.

This is no longer primarily a salad vinegar, but rather something that should be used as a finishing condiment: a few drops are enough. It pairs particularly well with long-aged cheeses – such as Parmigiano Reggiano, Pecorino, or Manchego – roasted red meats, duck, roasted pumpkin, and mushroom dishes. It also works beautifully on fresh or stuffed pasta, risotto, and roasted vegetables. It is also worth trying with sweets: with strawberries, figs, vanilla ice cream, or panna cotta, it shows a completely different side.

Ingredients: cooked grape must, wine vinegar. Contains sulfites.

Origin: Modena, Emilia-Romagna, Italy.