Discover the balance of depth and versatility with Margai Condimento 5-Year Aged Balsamic Vinegar, expertly aged in wooden barrels for five years to develop a rich, smooth character with harmonious sweet-and-tart notes. Produced in Reggio Emilia, this vinegar is crafted from cooked grape must and matured in a succession of barrels made of oak, cherry, mulberry, chestnut and ash — each wood contributing subtle aromatic complexity.

With its medium-syrupy consistency and refined flavor, this vinegar excels as an everyday gourmet ingredient. Drizzle over crisp salads, fresh vegetables, grilled meats, or pasta; finish roasted potatoes, pair with aged cheeses, or stir into vinaigrettes, marinades and sauces. Its refined profile makes it a pantry essential for both casual meals and elevated cuisine.

Product Highlights:

• Aged 5 years in succession of wooden barrels for depth and balance
• Crafted in Reggio Emilia from carefully selected cooked grape must
• Medium-viscosity with refined sweet-tart character and subtle aromatic complexity
• Ideal for salads, grilled dishes, cheese boards, vegetables, and sauces
• No added caramel or thickeners — pure vinegar craftsmanship using only two ingredients: cooked must and vinegar

Net Volume: 250 ml

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.