Tamia Black Line – Balsamic Vinegar of Modena PGI – 250ml

Balsamic Vinegar of Modena, when released for consumption, must meet the following characteristics:

• Clarity: clear and bright;
• color: deep brown;
• odor: characteristic, persistent, intense and delicate, pleasantly acetic, with possible woody notes;
• flavor: sweet and sour, balanced, pleasant, characteristic,
• Density at 20°C: not less than 1.06 for the refined product;
• Actual alcoholic strength: not exceeding 1.5 percent by volume;
• Minimum net dry extract: 30 gr per liter;
• Minimum total acidity: 6 percent;
• Total sulfur dioxide: maximum 100 mg/l;
• Ashes: minimum 2.5 per thousand;
• Reducing sugars: minimum 110 g/l.

Assessment of the analytical and organoleptic characteristics of the product is carried out on all batches before release for consumption by a panel of tasters under the responsibility of the control structure.

Food pairings
Parmesan flakes, fresh strawberries, bruschetta, omelets, fried fish, legume appetizers, salmon salads, fish baked in foil, tomatoes au gratin, roasted radicchio, asparagus soups, pasta dishes with vegetables, baked blue fish, grilled red meats and game, aged cheeses.

Ingredients
Cooked Grape Must and Wine Vinegar

Place of production
Modena, Italy

The Protected Geographical Indication “Balsamic Vinegar of Modena” is reserved for the product that meets the conditions and requirements set forth in the product specification.
Characteristics for consumption