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Mellow and sweet, this condiment is obtained from the Balsamic Vinegar of Modena 3 Gold Medals and fig purée, infused together over a 6 months period in oak casks.
Cooked grape must, wine vinegar and figs' puree
In ancient oak barriques
Versatile and easy to use, where the sweetness of the fig and the sweet and sour of the Balsamic Vinegar of Modena create an excellent harmony of aromas
Suggested on fresh cheeses, cooked hams, beef ribs and steaks braised in red wine
Bottle (GL 70): glass. Cap (C/PVC 90): plastic. Bottle capsule: no-recycling. Box (PAP 21): paper.
Check your recycling collection system.
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