What do Ferrari, Pavarotti and Balsamic Vinegar have in common?

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What do Ferrari, Pavarotti and Balsamic Vinegar have in common?

20 July 2021

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Those great Italian icons all hail from the ancient town of Modena, which lies on the south side of the fertile Po Valley. Just like the French have laid down the law for the name 'Champagne' on sparkling wine, the Italians have declared I.G.P (Indicazione Geografica Protetta) status only be given to the finest Balsamic Vinegar from Modena.

The I.G.P label is the legal stamp of authenticity delivered to regional food products that meet the highest standards. Many are made to recipes perfected over centuries.

In the case of Balsamic Vinegar from Modena, the regulation decrees that the vinegar must contain 7 must grapes (freshly pressed juice), be fermented in wooden casks and produced in the region of Modena.

Colavita I.G.P Balsamic Vinegar from Modena has just received its stamp of approval, showcasing its 'best of breed' credentials.

Colavita's rich, brown vinegars are created from the concentrated sweet juice of white grapes, and left to ferment in wooden barrels for between five and 30 years.

Balsamic

Colavita Aged Balsamic is of ‘Platinum’ quality and aged for 3 years. Crafted in the artisan-style with a high level of cooked grape must and is aged for three years in a series of oak, cherry and walnut barrels. Making the syrup thicker and exudes an assertive sweetness and a lingering tartness that produces the perfect balance of flavours. Prefect to drizzle over grilled meats and leafy salads or use it to create an inspired dessert or drizzle over ice cream.

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