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Tamia Black Line - Balsamic Vinegar of Modena IGP - 250ml

Balsamic Vinegar of Modena PGI – 250ml

 

Denomination

The protected geographical indication “Balsamic Vinegar of Modena” is reserved for products that meet the conditions and requirements set out in the production specification.

 

Consumption characteristics

When released for consumption, “Balsamic Vinegar of Modena” must meet the following characteristics:

  • limpidity: clear and brilliant;
  • colour: intense brown;
  • aroma: characteristic, persistent, intense and delicate, pleasantly acetic, with possible woody notes;
  • flavour: sweet-sour, balanced, pleasant, characteristic,
  • density at 20°C: not less than 1.06 for the refined product;
  • actual alcoholic strength: not more than 1.5% by volume;
  • minimum net dry extract: 30 gr per litre;
  • minimum total acidity: 6%;
  • total sulphur dioxide: maximum 100 mg/l;
  • ash: minimum 2.5 per thousand;
  • reducing sugars: minimum 110 g/l. The analytical and organoleptic characteristics of the product are checked on all lots before release for consumption by a panel of tasters under the responsibility of the control structure.

Matching in the kitchen

Parmesan cheese flakes, fresh strawberries, bruschetta, omelettes, fried fish, legumes appetizers, salmon salads, baked fish, tomatoes au gratin, roast radicchio, asparagus soups, first courses with vegetables, baked blue fish, red meat and grilled game, mature cheeses.

Ingredients

Cooked Grape Must and Wine Vinegar

Place of production

Modena, Italy

25,90

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

  • limpidity: clear and brilliant;
  • color: intense brown;
  • aroma: characteristic, persistent, intense and delicate, pleasantly acetic, with possible woody notes;
  • flavor: bittersweet, balanced, pleasant, characteristic,
  • density at 20°C: not less than 1.06 for the refined product;
  • actual alcoholic strength: not more than 1.5% by volume;
  • minimum net dry extract: 30 gr per liter;
  • minimum total acidity: 6 per cent;
  • total sulphur dioxide: maximum 100 mg/l;
  • ash: minimum 2.5 per thousand;
  • reducing sugars: minimum 110 g/l.

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

Food pairings in the kitchen
Parmesan cheese flakes, fresh strawberries, bruschetta, omelettes, fried fish, legumes appetizers, salmon salads, baked fish, tomatoes au gratin, roast radicchio, asparagus soups, first courses with vegetables, baked blue fish, red meat and grilled game, mature cheeses.

Ingredients
Cooked Grape Must and Wine Vinegar

Place of production
Modena, Italy

The protected geographical indication “Balsamic Vinegar of Modena” is reserved to the product that meets the conditions and requirements set out in the production specification.
Characteristics for consumption

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