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  • Frantoio Bonamini PGI Balsamic Vinegar of Modena Purple Label
  • Frantoio Bonamini PGI Balsamic Vinegar of Modena Purple Label
  • Frantoio Bonamini PGI Balsamic Vinegar of Modena Purple Label

Frantoio Bonamini PGI Balsamic Vinegar of Modena Purple Label

Veneto, Italy
Regular price $14.95 Unit price per
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Produced by Frantoio Bonamini

A PGI certified balsamic vinegar perfect for every day use.

  • Balsamic Vinegar 500ml (16.9 oz)

    A tangy, light-bodied blend of traditional balsamic vinegar and red wine vinegar.

Description

This light, young balsamic vinegar is perfect for every day uses such as salads, dressing vegetables or making marinades. Made from the must of Trebbiano and Lambrusco grapes, this vinegar is produced under the strict protocols of PGI Modena ensuring a smooth and quality balsamic. This product is composed of 70% wine vinegar and 30% grape must.

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MADE FOR YOU BY

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.

MADE FOR YOU BY

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.