Monari Federzoni Balsamic Vinegar of Modena, 16.9 oz (Pack of 2)

For over a hundred years, Monari Federzoni has embodied the passion and love for a product and a region celebrated all over the world. Before being an industry leader, Monari is first and foremost the story of a family, that from its very beginnings, has demonstrated a truly special vocation for balsamic vinegar. Since that time, the company has never moved away from its region of origin, bringing the first company in Italy to obtain a license for sale.

To ensure the highest quality production process, Monari Federzoni produces its own wine vinegar in-house for use in fermentation. Thanks to acetifiers with submerged fermentation, it produces vinegar capable of maintaining and enhancing the aromas of a carefully selected wine. All this care and devotion, along with 3 types of filtration, gives Monari's Balsamic Vinegar its unique flavor.

Monari Federzoni has been operating in the American market, an important sector, for 50 years. This line of products boasts a full range of condiments in different formats, including: Balsamic vinegars of Modena, Aged, thick and organic Balsamic vinegars of Modena, Wine Vinegars, Organic Wine Vinegars, and Organic Balsamic Vinegar of Modena Glazes.

The vineyards extend over one hundred hectares, and thanks to the company's expertise and ultra-modern cultivation systems, it can directly manage the cultivation of grapes typical of the area – Sorbara, Ancellotta and Salamino. This is how the must is extracted.

All vineyards are adapted for automatic harvesting, which is done using the latest generation equipment and machinery. This type of harvest makes fast harvesting possible, thus leaving time for the grape clusters to grow right up until the last moment and be picked at the point of perfect ripeness.

Pressing consists of "breaking" the grapes from the clusters which have been picked in order to start the natural process that transforms the must into wine. The machinery used for pressing the grapes simultaneously carries out the de-stemming, that is, the separation of the grapes from the stalks.

The grape must is cooked and concentrated to be thick and sweet. Then it is left to lie and ferment with wine vinegar in barrels of precious wood. The quantities of must and wine vinegar create their own flavors and aromas with varying pungency.

This Balsamic Vinegar has a unique and intense taste and can be used to enrich many types of food. Suggested combinations include vegetables, cold-cuts, hard cheese, mozzarella cheese, meat, fish, salads, vanilla ice cream, and ripe fruit. It can also be enjoyed as a simple digestive at the end of the meal.

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