Goccia d’Oro is a premium grade of barrel-aged balsamic vinegar of Modena, Italy.
- Goccia d’Oro is an authentic balsamic vinegar from Modena, Italy and has been certified IGP by the Italian Growers Consortium
- An Italian chef would never consider cooking without balsamic vinegar. A few drops of our balsamic transforms home cooking into a work of art
- No additives or preservatives: Goccia d’Oro consists only of wine must and wine vinegar produced and bottled in Italy
- Balsamic vinegar is said to have important nutritional benefits. Create inspired and healthy recipes with just a flick of the wrist
- With its attractive gift box, Gourmet Living’s balsamic vinegar is a great gift for all occasions. Consider buying it for family and friends
Don’t be deceived by deceptive labeling and false claims. Goccia d’Oro is the “real deal” that has been grown and aged in wooden barrels and certified by the Italian Growers Association.
About IGP Certified Balsamic Vinegar of Modena
To protect the integrity of Italian balsamic vinegars, vintners in Modena and Reggio Emilia now have the option of bottling balsamic vinegar under the supervision of the Italian Growers Consortium (Reg.CEE n. 583/2009). While the grower/bottler will add wine vinegar to the grape must, the bottling and supervision of the aging process in rigorously controlled by the Consortium to determine its quality ratings. Standards vary significantly, but the “IGP” certificate on a bottle of balsamic vinegar indicates a far more rigorous level of supervision and control over the final product.
Goccia d’Oro is a premium grade IGP certified balsamic vinegar from Modena, Italy and consists only of wine must or “mosto cotto” and barrel-aged wine vinegar. Gourmet Living’s Goccia d’Oro contains no additives or preservatives. Goccia d’Oro has a viscosity level of 1.33 which makes it considerably more “syrupy” than traditional vinegars which tend to have a higher percentage of wine vinegar to aged wine must.
More About Balsamic Vinegar of Modena
Grapes – generally the grape varieties of Trebbiano and Lambrusco – are pressed shortly after the fall harvest to extract their liquid. After the seeds, grape peels and stalks are removed, the grape juice is cooked over direct heat in an open container to achieve a concentrated liquid through evaporation. In most cases, the the liquid concentrate is about 30% of the initial volume. The resulting wine must or “mosto cotto” is left to cool resulting in a viscous syrup with a high sugar content.
The rested wine must is then placed in a series of wooden barrels (oak, chestnut, mulberry, cherry, juniper, etc.) to age. As the wine vinegar matures, natural evaporation occurs through a small opening in each barrel. Each year, the concentrated wine must is transferred to an even smaller barrel in a wine battery to aid in the maturation and fermentation of the wine vinegar. During the aging process, the product goes through a series of profound changes with regards to the alcohols, aldehydes, sugars and organic acids contained in the wine must. This produces a bouquet of delicate yet intense aromas and flavors.
Balsamic vinegars certified IGP should consist only of wine must and wine vinegar as stipulated by the Growers Association. Only wine must that has been barrel-aged for a minimum of 12 or 25 years can be certified DOP by the Italian Consortium. Traditional or DOP certified balsamic is sold only in a distinctive 100 ml bottle.
Additional Resources for Balsamic Vinegar
Please find below links to other resources about balsamic vinegar on the Gourmet Living website:
Balsamic Vinegar of Modena
What is Balsamic Vinegar?
Nutrition Facts About Balsamic Vinegar
Balsamic Vinegar FAQ