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Banda Rossa 20 Year Old Balsamic

Olive Points: 378pts

Price £37.90

 

Description

Volume: 250ml

This is the Giusti family’s most precious reserve, produced in limited numbers only after an extensive ageing period of 20 years in the most precious barrels dating back to the 1600s and 1700s. The result is an irresistible mellow balsamic with a superb aroma and fruity notes which make it a unique product for those very special occasions.

In 2008 for the third year in a row Banda Rossa achieved ‘3 Stars of Taste’, the maximum score obtainable at the “Superior Taste Awards”, organised by the ‘International Taste and Quality Institute of Brussels’, an independent association which works in partnership with a panel of Michelin chefs and the Sommelier Association of Europe. “Banda Rossa” was awarded with a special prize, the ‘Crystal Award’, given to firms which achieve the three Stars three times in a row. Giusti is the first balsamic vinegar company to obtain such an achievement, and in the history of the Superior Taste Awards the Crystal Award has been awarded on only one other occasion.

Ingredients

Aged wine vinegar, cooked grape must

 

Our producer – Gran Deposito Balsamic Vinegar by Giuseppe Giusti

We hope that you enjoy our selection of Balsamic Vinegars. We wanted to bring you the best quality prize winning vinegar at great prices and to be able to assure you that you won’t find any mention of extracts, sugars, preservatives or colourings on our labels.

There are many brands and types of so-called balsamic vinegar, most are cheap and artificially coloured and thickened. The real, mouth wateringly good ones are a little more expensive, thanks to the superior production method and lengthy ageing process undertaken, and are a world apart from their imposters.

Our producer is Giuseppe Giusti in Modena. Seventeen generations of his family have been producing high quality balsamic vinegar since 1605 and have won numerous prizes (including 14 Gold Medals) over the centuries. They were the authors of the first documented recipe for the production of Balsamic Vinegar and are the custodians of the most extraordinary existing cask reserve, composed of invaluable century old barrels.

Giuseppe Giusti and his family select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. No caramel is added to sweeten and colour it - this is the industrial way to mimic age. Giusti do not reduce by speedy pressurisation either, as do many industrial producers of balsamic.

Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. The family have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.

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