GIUSEPPE GIUSTI Balsamic Vinegar of Modena ‘Banda Rossa’ 8.45 oz
Packing: 8.45 oz (250 ml )
The pride of the Giuseppe Giusti family and a member of the family’s precious reserve, Banda Rossa, with its five gold medals, is produced in limited quantity and aged in the most precious of rare 17th and 18th century antique barrels. An irresistible, mellow balsamic with superb aroma and fruity undertones, this balsamic vinegar brings extraordinary pleasure and is equal to any special occasion.
The Crystal Award was conferred on Banda Rossa by a panel of 43 Michelin Three-Star chefs at the 2008 Superior Taste Awards, where Banda Rossa earned the maximum score of over 90 percent in all categories of evaluation for three consecutive years. Judged by the Association de la Sommellerie Internationale and by the 10 most prestigious culinary institutions of Europe in 2006 and 2007, Banda Rossa was rated at over 90 percent in all categories of evaluation.
GIUSTI is the most prestigious producer of balsamic vinegars. 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.
In 1863, Riccardo Giusti 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.
Balsamic vinegar is not wine vinegar, but is rather made from unfermented grape pressings. The fresh juice is boiled down to 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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