Frantoio Bonamini PGI Balsamic Vinegar of Modena Gold Label
A PGI certified balsamic vinegar aged in barrels for 10 years.
Aged Balsamic Vinegar 8.45 fl oz (250ml)
Grape must and wine vinegar aged in wood barrels to create a full-bodied product with an intense, sweet taste and heady aroma.
Aged in casks for over 10 years, this impeccable PGI Balsamic Vinegar of Modena is refined yet intense, with a penetrating aroma. Versatile enough for daily use, this is a high quality dressing that deserves a place throughout your kitchen. Use it to enhance meats and aged cheeses, or to add zing to raw tuna and vanilla ice cream. This product is composed of 80% grape must and 20% wine vinegar.
Contains sulfites.
Frantoio Bonamini
Located in the countryside northeast of Verona in the province of Veneto, a region well-known for quality wines (such as Amorone della Valpolicella), Bonamini grows their olive trees across terraces and high hills not suited to grape cultivation. This family-run business is managed by Giancarlo & Sabrina Bonamini, whose trees include native varieties Grignano and Favarol, in addition to the more common Italian varieties Frantoio, Leccino and Moraiolo.
The weather of Northern Italy exposes the trees to cold winters, which results in olive fruit with unique sensory characteristics. All the olives are hand harvested due to the challenging terrain, and then crushed cold the same day of harvest to create elegant and aromatic extra virgin olive oils.
Frantoio Bonamini
Located in the countryside northeast of Verona in the province of Veneto, a region well-known for quality wines (such as Amorone della Valpolicella), Bonamini grows their olive trees across terraces and high hills not suited to grape cultivation. This family-run business is managed by Giancarlo & Sabrina Bonamini, whose trees include native varieties Grignano and Favarol, in addition to the more common Italian varieties Frantoio, Leccino and Moraiolo.
The weather of Northern Italy exposes the trees to cold winters, which results in olive fruit with unique sensory characteristics. All the olives are hand harvested due to the challenging terrain, and then crushed cold the same day of harvest to create elegant and aromatic extra virgin olive oils.
