Giuseppe Giusti #3 Balsamic Vinegar, 12 Year, 250ml

Giuseppe Giusti #3 Balsamic Vinegar, 12-Year!

This beautiful 12-year aged Balsamic di Modena is made by the Giusti family, Italy's oldest producer of balsamic vinegar. Crafted with time-honoured traditions, it boasts a rich, syrupy texture and a perfectly balanced flavour profile, sweet yet mellow, with a lingering, velvety aftertaste. Aged in wooden barrels, this vinegar achieves an impeccable harmony between sweetness and acidity, with a 6% acidity level that enhances its versatility in the kitchen.

Giusti No.3 is a fantastic value for a 12-year-old balsamic, offering depth and complexity that elevate simple dishes into gourmet experiences. Whether drizzled over fresh produce or paired with hearty meats, it's a true culinary indulgence that enhances every bite.

Giusti No.3 (12 Years) Balsamic Vinegar Cooking Suggestions

• Drizzle: Over roasted or grilled vegetables for a sweet, tangy glaze.
• Add: A splash to sauces and marinades for extra depth and complexity.
• Reduce: In a pan to create a thick, flavourful balsamic reduction.
• Mix: With olive oil for a rich and balanced vinaigrette.
• Glaze:Meats such as steak, duck or pork for an elevated finish.

Giusti No.3 (12 Years) Balsamic Vinegar Serving Suggestions

• Fruits: Pairs beautifully with ripe strawberries, figs and pears.
• Cheeses: Enhances the flavour of creamy cheeses like Parmigiano Reggiano or burrata.
• Salads: Complements fresh salads, particularly those with arugula or walnuts.
• Meats: A perfect finishing touch for grilled meats and fish.
• Desserts: Drizzle over vanilla ice cream or panna cotta for a gourmet dessert.

Origin: Italy (Certified by a Control Body authorized by the competent Ministry).

Size: 250ml

Age: 12 Years

Acidity: 6%

Ingredients: Cooked grape must, wine vinegar.

Allergens: Contains sulphites. Acidity 6%. Balsamic Vinegar of Modena.

Storage: Cool & dry place.

Shelf life: For best before please see the packaging details. Once open use within 2 years.

Cooking suggestions: Drizzling (grilled veggies), adding a splash (sauces, marinades), reducing, mixing (olive oil) or glazing (steak, duck, pork).

Serving suggestions: Pair with fruits (strawberries, figs, pears), cheeses (Parmigiano Reggiano, burrata), meats (steak, duck, pork) and fish. Alternatively serve with desserts (vanilla ice cream, panna cotta).