Bonini Gustoso Vinegar 250 ML
Bonini “Gustoso” is a balsamic vinegar that ages in sets of barrels for least 8 years. It is a product that is very close to the traditional PDO balsamic vinegar (aged for at least 12 years), as it already possesses a number of the key characteristics of the latter, such as the intense brown, clear and bright color and a high viscosity. Balsamic vinegar is a noble product that has its roots in the 1400s and is obtained from only one raw ingredient, namely cooked grape must. Balsamic vinegar comes in several variants, such as “vin cotto” in the Saba dialect (meaning “cooked wine”). The latter does not require any aging and the cooking point is higher than that called for by the traditional balsamic vinegar recipe, a product that obviously is more refined and sought-after.
Balsamic vinegar has close ties to the ancient Estense Duchy and with the families living in this territory, who have been producing it for centuries. There was even a custom of opening a barrel of balsamic vinegar to celebrate the birth of a girl, which would eventually become the future bride’s marriage dowry. Traditional Balsamic Vinegar of Modena is an ingredient of rare refinement. Traditionally, it was closely associated with the richness and well-being of nobility, since only certain families could afford to have an attic room where balsamic vinegar is typically aged, unlike wine which instead spends its time maturing in cellars. This, because balsamic vinegar requires big changes in temperature that only an attic space is able to guarantee with the passing of the seasons from summer to winter. Time continues to affect the maturation of balsamic vinegar throughout its long aging process: in fact, every year, the balsamic “drops” in volume by nearly 20%, dispersing into the air.
It goes without saying that the artisanal production of balsamic vinegar follows the seasons and the relative changes in temperature: every year it can change. During years with a very long summer, the vinegar will be denser – there is more evaporation of the product – and sweeter. Vice versa, a cold or short summer will result in a more liquid vinegar since the vinegar-bacteria, which require high temperatures, have worked less. Regulations dictate that Traditional Balsamic Vinegar of Modena must be bottled in the iconic Giugiaro bottle. However, the history of Acetaia Bonini is characterized by a different and distinctive packaging, which is the only reason the product does not carry the PDO certification. Bonini Traditional Balsamic Vinegar of Modena is, in fact, considered among connoisseurs – including those from the Consortium for Protection of Balsamic Vinegar of Modena – as one of the most exquisite and sought-after on the market!
Born from the genuine passion for Traditional Balsamic Vinegar, Bonini srl is located on the outskirts of Modena, in Italy’s Emilia-Romagna region. The company exclusively follows Modena’s tradition by which Traditional Balsamic Vinegar of Modena PDO and condiments have been made for generations, a vision that involves the use of a single ingredient: cooked must, obtained from Trebbiano grapes. The slow acetification process of the must gives life to a product of extreme quality which, over the years, has conquered some of the most coveted tables in the world.
Balsamic vinegar aged in sets of barrels for at least 8 years
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Product name: Bonini Gustoso vinegar
Ingredients: acetified cooked grape must
Recommendations for use: ideal to give a unique and refined flavor to risottos, fish dishes, meat dishes, vegetables, fruit and gelato
Bonini srl, via Olmo 29, San Cesario sul Panaro (MO), Italy
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