Our aged Aceto Balsamico di Modena PGI – Invecchiato gets its beautiful dark color from three years of aging in oak barrels. Production is exclusively organic in the northern Italian province of Modena.
"Invecchiato" is the Italian word for "aged" and refers to the three-year maturation period of this organic balsamic vinegar from Byodo. The unique flavor of our Invecchiato is shaped by the aging duration and the high proportion of grape must in the Aceto Balsamico di Modena PGI, resulting in a balanced ratio of sweetness and acidity. This special essence is created by storage in oak barrels in the province of Modena and manifests itself in an intense aroma.
We attach great importance to the quality of our organic vinegars, which is why they are not treated with sulfur. Cloudiness or deposits at the bottom of the canister are a sign of the natural production method and are by no means a defect in quality.
Characteristics:
- 100% organic ingredients
- Full-bodied taste due to valuable grape must
- Made from concentrated grape must and organic red wine vinegar
- Natural vinegar fermentation
Special features:
- Halal by recipe
- Vegan and vegetarian
Tip:
The organic Aceto Balsamico di Modena PGI – Invecchiato from Byodo convinces with a harmoniously balanced taste and is ideal for fine salads and delicate sauces. On Parmesan pieces as an aperitif, it unfolds its delicious aroma.
Organic inspection body:DE-ÖKO-013 Italian Agriculture
Byodo Naturkost GmbH, Leisederstraße 2, 84453 Mühldorf
Ingredients, nutritional values & production
Ingredients:
concentrated grape must*, red wine vinegar*
*from controlled organic cultivation
Nutritional values/100ml:
| Energy: | 860 kj (202 kcal) |
| Fat: | 0.0 g |
| of which saturated fatty acids: | 0.0 g |
| Carbohydrates: | 45 g |
| of which sugar: | 45 g |
| Protein: | 1 g |
| Salt: | 0.03 g |
Information on production:
Byodo organic vinegar is fundamentally produced from alcohol, meaning, depending on the variety, from red wine, raspberry wine, grain alcohol, etc. The alcohol is poured into large fermentation tanks and gradually fermented into vinegar at temperatures of approximately 25 °C, using acetic acid bacteria and oxygen supply. Experts refer to this process as a continuous procedure. The uniquely sweet aroma of Invecchiato Balsamico is achieved through a special blend of concentrated grape must and red wine vinegar, as well as a three-year maturation in oak barrels. All raw materials are 100% organically grown.