Enjoy the refined flavor of Margai Condimento 5-Year Aged Balsamic Vinegar in a convenient 50ml sample bottle — perfect for tasting, gifting, or adding to curated gourmet boxes. Produced in Reggio Emilia and aged for five years in a sequence of wooden barrels, this balsamic develops a smooth consistency and a balanced sweet-tart profile with subtle aromatic notes from the different woods.
The compact bottle is ideal for introducing customers to the Margai line, sampling alongside cheeses, salads, charcuterie, and roasted vegetables, or gifting as part of holiday, corporate, or specialty sets.
Product Highlights:
- Aged 5 years in wooden barrels for balance and depth
- Crafted in Reggio Emilia from cooked grape must
- Smooth, versatile balsamic perfect for everyday gourmet use
- Sample-size bottle ideal for tastings, gifts, and curated food boxes
- No added caramel or thickeners
Net Volume: 50ml Origin: Product of Reggio Emilia, Italy
Balsamic Vinegar comes from the most simple sugar and vinegar fermentation of cooked must but the
real secret lies in the aging process which is carried out in sets of different wooden barrels over a long period of time.
The refining of the bouquet which grows ever more intense, delicate and pleasant to smell and to taste, is the most complex and delicate phase and this is when the experience of the master vinegar maker is essential.
While the acetification process of ordinary vinegar is based on wine, the production of the precious
balsamic vinegar is based on cooked must. The classical tradition has it that the production is made in small wooden barrels arranged in sets of no less than three.
The three production phases are: alcoholic fermentation, acetic oxidisation and ageing.
The most common woods used for the barrels are oak, chestnut, mulberry, cherry, ash and juniper. Each one lends a particular aroma to the vinegar and makes it unique.
Balsamic Vinegar can be used neat to dress salads and crudities, on flakes of aged cheese, to liven up mayonnaise, creams, pastes. It marries perfectly with all red meats, with game or with white meats and there is just one handy hint: it should be added to cooked food only at the end of cooking, so as not to lose its aroma and volatile bouquet.
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