Il Denso Giusti Modena balsamic vinegar

Balsamic vinegar – Aceto Balsamico di Modena IGP

Albert Ménès

The story connecting the Giusti family to balsamic vinegar began in the early 16th century when Giovanni Giusti obtained the licence required to sell and manufacture vinegar condiments. Heir to the savoir-faire of his ancestors, Giusseppe Giusti did not put this vinegar recipe down on paper until 1863. Unlike vinegar that comes from an alcoholic liquid, balsamic is taken directly from the grape juice. The must of the grapes grown for centuries in the Modena region is cooked in an open recipient over a direct flame. It is then poured into prized wooden barrels, some of which have been used since the 17th century. It then slowly oxidises following complex fermentation and oxidation processes. In the calm of the vinegar storehouse, the balsamic concentrates all its flavours to produce an intensely glossy, dark brown vinegar with a syrupy yet smooth texture and characteristic taste.