Aceto Balsamico El Majuelo Sde

Originating in Modena, Italy this beautiful vinegar is made with either partially, or wholly, from grape must (freshly crushed grape juice with the skin, seeds, and stems). It is usually a deep, dark brown color and intensely flavorer, as all good vinegars are. The consistency is more of a thick sugar syrup than a regular vinegar.

Aceto Balsamico from El Majuelo uses the finest grape must to produce the finest Aceto Balsamico di Modena. This wonderful balsamic works perfectly as an additive to stews and casseroles, but also works well as part of a glaze for grilled meats. It also works well as part of a starter in which fresh, crusty bread is dipped alongside the finest extra virgin olive oil, and a healthy serving of ducca. Pair with a fresh, crisp Garnacha Blanca for an excellent start to a meal.

Storage Instructions

If you’re using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you’re using them for sauces, marinades, and reductions, store them in a cupboard. The shelf life of balsamic vinegar should be between 3-5 years.