Selection "Matilde" Balsamic Vinegars of Modena

-Packaging:a) Case of 12 individual packages of 250 ml bottles (26 x 20 x 28 cm; 7.5 kg),:Case of 12 bottles of 100 ml bottles (21 x 17 x 27 cm; 5 kg)

-Theformat: a) 250 ml glass bottle in cardboard box, b) 100 ml glass bottle unboxed

Ingredients:Cooked must of Trebbiano grapes

Excellentfor seasoning pumpkin tortelli, softening Bensone cake and flavouring biscuits. It is essential for Modenas typical Pane di Natale Christmas cake.

Itused in place of the sugar for the preparation of desserts (it containsfructose only) and was also traditionally used as a syrup in the preparation of water-ice using the snow.

Sabais one of an age-old product of Modenas country tradition and is a  result of the extended cooking of the must of Trebbiano grapes alone.

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Saba

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Packaging: Box of 6 jars (22 cm x 15 cm x 9 cm, 2.5 kg)

TheFormat : 225gr  Jar

Ingredients:Cooked grape must, pectin

Idealfor serving with cheese and meat, and is a perfect complement to boiled meat.

Finejelly created with only cooked must refined in oak barrels for at least 4years.

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Dulcia

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-Packaging: a) Case of 12 individual packages of 250 ml bottles (26 x 20 x 28 cm; 7.5kg), b) Case of 12 bottles of 100 ml bottles (21 x 17 x 27 cm; 5 kg)

-Theformat: 250 ml glass bottle in cardboard box, 100 ml glass bottle, unboxed

Ingredients:Cooked must of Trebbiano and Lambrusco grapes

Balsamotto is a natural product, without any type of additives, colorants or preservatives, made from cooked grape must. Excellent condiment, particularly delicious when used in the preparation of escalopes, risottos, crustaceans and roast meats.

-8years the BALSAMOTTO SUPERIOR

-4years the BALSAMOTTO RESERVE

-2years the BALSAMOTTO CLASSIC,

Balsamotto is produced only from the typical local grapes. The grapes are crushed and themust is subsequently cooked until it reduced by a third. It is then allowed to decant naturally without heating for at least three months before acetification in oak barrique:

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Balsamotto: Classic, Reserve, Superior

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-Packaging:Box of 12 bottles (30cm x 23cm x 15cm, 6.5kg)

-The Format: 250ml bottle with built-in dropper

Ingredients:Cooked must, Wine vinegar.

Thisis the ideal vinegar for those who love balanced flavours. The making andageing of vinegar take place in small oak barrels, giving this product extraordinary organoleptic characteristics.

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BalsamicVinegar of Modena

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-Packaging:Individual gift packages with fabric bag and measuring cap

-The format: 100 ml bottle in cardboard box with booklet

Ingredients:Cooked must of Trebbiano and Lambrusco grapes.

Produced as an extremely limited annual output of no more than 100 bottles

AcetoBalsamico Tradizionale di Modena aged for over 50 years.

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Family Reserve - 50 years

Inindividual gift packages with fabric bag and measuring cap.

-Packaging:Case of 10 individual packages (53 x 19 x 21 cm; 6.5 kg)

100ml bottle in cardboard box with booklet

-The format:

25YEARS minimum, labelled Extravecchio, with gold capsule

12YEARS minimum, labelled Affinato, with white capsule

Ageing:

Ingredients:Cooked must of Trebbiano and Lambrusco grapes

Excellentwith all types of dishes, also with desserts. It goes surprisingly well withice cream and fruit and is the ideal with Parmigiano cheese.

Itis obtained from cooked grape must. It matured by slow acetification, derivedfrom natural fermentation and progressive concentration through lengthy ageingin a series of small barrels of different kinds of wood. Without the addition of aromatic substances. Colour rich, glossy dark brown with a flowing and syrupy. Fragrance characteristic and complex, well-balanced acidity. Flavor delicate, balance of sweet and sour, full-bodied and savoury with velvety undertones.

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Traditional Balsamic Vinegar of Modena

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-Packaging:Case of 12 individual packages (22 x 17 x 17 cm; 4 kg)

-The format: 225 ml soft bottle

Ingredients: Cooked grape must aged for 4 years (Balsamotto Riserva) thickened with carobextract.

Creamy balsamic vinegar sauce made exclusively from cooked grape must acetified in oakbarrels for at least 4 years (Balsamotto Riserva). Excellent for flavoring and decorate meat or fish dishes, boiled vegetables or Italian risottos. Adds a special touch to fruit and ice cream.

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Acet-up

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Theselection Matilde was born in the fertile plain of Modena city. The family farm is situated a splendid Villa in Mantuan style going back to first periodof the 18th century. The villa is encircled by preciousvineyards, that produce the typical grapes for the preparation of the Traditional Balsamic Vinegar of Modena : Trebbiano and Lambruschi.
All around this place, is breathed the extraordinary aroma that gushes from thenumerous crockery of the "Balsamic" vinegar, guarded with jealousy inthe building attics. The old recipe, handed down from generation to generation, is scrupulously followed by expert hands, according to the ancient rules of pouring and wedging.

The Selection Matilde produces the Traditional Balsamic Vinegar of Modena following the old recipe, handed down from generations