Each of these balsamics has different flavours, aromas, and are aged in different barrels.
The 1 silver medal balsamic vinegar is perfumed and has a well-rounded acidity. This classic vinegar enhances the ingredients it’s served with. The 1 silver medal balsamic is aged in French oak barrels from the 1900s and aged for around 6 years.
The classic 2 gold medals is a versatile vinegar which is aged for around 8 years. The balsamic balances sweet and sour flavours, with notes of black pepper, mature fruits and liquorice. It is aged in oak barrels.
The 3 gold medals vinegar is a sweeter balsamic, ideal for desserts. This vinegar has been aged for approximately 12 years. Made from sweet, sun dried grapes, the vinegar is rich with plum jam, red fruit and vanilla flavours and aromas. The 3 gold medal vinegar has a slightly thicker texture, and works well as a marinade.
The “Saba”, a local name for cooked grape must, is a fresh product, appreciated locally dating back to the reign of the ancient romans. Local grapes are cooked, until a particularly sweet and thick, concentrated liquid is acquired. Traditionally Saba was appreciated with cheeses, but more recently, and thanks to its sweetness, it is proposed for deserts, such as ice cream, creams and ricotta-based cakes.
The rich texture and aromatic bouquet of Giusti Balsamic Vinegar of Modena “Giusti 3 Medals” is enriched by the great sweetness of fig puree, creating this exclusive dressing.
Perfect to pair with fresh cheeses, salami and cured meats, such as Parma Ham and Jamòn Iberico. It adds an interesting twist to stewed and roasted red wine infused meats.