Produced from a skilled blend of grape must cooked according to the traditional method over an open fire, left to ferment in wood barrels, and mixed little by little with wine vinegar, Gold Balsamic Vinegar is the result of a long aging process. Its slow fermentation gives a unique fragrance and coloring. It is ideal for special occasions, as a delightful sauce for meat but even better with aged cheese or even fruit, ice cream, condiments, rice, soups, and eggs.
Grape must, wine vinegar.
Acetaia Guerzoni is a generations old family owned farm with deep roots in Modena. The company’s mission is to produce products true to tradition, with respect for the land as well as utilizing modern techniques as needed. All farming was converted to organic and biodynamic in the 1970’s, a progressive change not seen anywhere else in the industry at that time. Acetaia Guerzoni was also the first company in Italy to receive a special certification in the 1980’s for balsamic vinegar production. Today, operations are managed by three grandchildren who continue producing outstanding organic balsamic vinegars for which their grandfathers would be extremely proud.Read more