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GIUSEPPE GIUSTI Balsamic Vinegar of Modena "Riccardo Giusti" 10 year

GIUSEPPE GIUSTI Balsamic Vinegar of Modena "Riccardo Giusti" 10 year

Packing: 8.45 fl oz (250 ml)
Code: 5082IT

New Site Coming Spring 2019

GIUSTI is the greatest name in the history of balsamic vinegars. First documented as an established producer of balsamic vinegar in Modena in 1605, Giuseppe Giusti is celebrated worldwide for superior quality. Having earned countless distinctions through the centuries, including supplier to royalty, Giusti continues to receive recognition and demonstrate its excellence as an extraordinary producer of gourmet vinegar.

This particular “Riccardo Giusti” variety of the venerable Giuseppe Giusti Balsamic Vinegars of Modena is named for Riccardo Giusti, who in 1863 was the first to put down in writing the recipe for balsamic vinegar. After centuries of oral tradition in vinegar production, this historic set of “golden rules” for perfect Balsamic vinegar designates the type of grapes, quality of casks, and aging. The “Giusti Recipe,” as it is still known today, further establishes the Giusti reputation for quality balsamics.

Stamped with three gold medals, this exceptionally dense, full-bodied and richly sweet balsamic is the offspring of late harvested, select grapes. Cooked long and slow, this well rounded balsamic comes to fruition only after ten full years of aging in the antique barrels of Giusti’s famous Great Reserve. The world’s largest collection of rare barrels, Guisti’s holdings date to the 1500s. This matchless heritage provides the optimal nurturing for the world’s finest vinegars, lending an inimitable complexity as it draws upon the flavors and aromas of centuries of exquisite balsamics.

Riccardo Giusti Balsamic serves as a thick, tart-sweet sauce to any dish. Its consistency makes it a perfect complement to poultry, fish, game barbecued meats or cheese, and its sweetness accompanies fruits and desserts beautifully.

Balsamic vinegar is not wine vinegar, but is rather made from unfermented grape pressings. The fresh juice is boiled down to a thick, sweet syrup. It then goes into wooden barrels, where, along with a vinegar “mother,” it ages. This process, which can continue indefinitely, further concentrates the vinegar, and the thickening and sweetening intensifies. The choice of types of wood and age of the barrels contribute further character and flavor to the final product.

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