Frantoio Bonamini PGI Balsamic Vinegar of Modena Purple Label
A PGI certified balsamic vinegar perfect for every day use.
Balsamic Vinegar 16.9 fl oz (500ml)
A tangy, light-bodied blend of traditional balsamic vinegar and red wine vinegar.
Aged in casks for more than five years, this PGI Balsamic Vinegar of Modena offers impressive richness, aromatic intensity, and balance.
Crafted from 70% grape must and 30% wine vinegar, it delivers greater concentration and depth while maintaining a harmonious balance between sweetness and acidity.
Its rich aroma and full-bodied character make it especially well suited to roasted meats, aged cheeses, risottos, vegetables, fresh fruit, and desserts where its complexity can shine.
Smooth, versatile, and beautifully balanced, it represents a refined step into the world of traditionally crafted Balsamic Vinegar of Modena.
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.
