About 33 servings per container
Serving Size
1 Tbsp (15 mL)
Amount per serving
Calories
15
% Daily Value*
Total Fat 0g
0%
Trans Fat 0g
0%
Sodium 0mg
0%
Total Carbohydrate 3g
1%
Total Sugars 3g
Protein 0g
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, vitamin D, calcium, iron and potassium.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advise.
About 17 servings per container
Serving Size
1 Tbsp (15 mL)
Amount per serving
Calories
35
% Daily Value*
Total Fat 0g
0%
Trans Fat 0g
0%
Sodium 5mg
–%
Total Carbohydrate 9g
3%
Dietary Fiber 0g
0%
Sugars 6g
Protein 0g
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, vitamin D, calcium, iron and potassium.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advise.
About 17 servings per container
Serving Size
1 Tbsp (15 mL)
Amount per serving
Calories
30
% Daily Value*
Total Fat 0g
0%
Trans Fat 0g
0%
Sodium 5mg
–%
Total Carbohydrate 7g
2%
Sugars 6g
Protein 0g
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, vitamin D, calcium, iron and potassium.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advise.
Balsamic vinegar of Modena is dark in color with a syrupy consistency. It is also extremely aromatic with a sweet, fruity flavor.
To make Balsamic vinegar, unfermented juice (or “must”) from white Trebbiano grapes is simmered for hours over an open fire. This causes the water to evaporate and intensifies the flavor of the must. The reduced must is mixed with previously aged balsamic vinegar and placed in a series of wooden barrels where it slowly ferments. Balsamic vinegar is aged for long periods of time, and Traditional Balsamic is aged at least 12 years. Many Balsamic vinegars are aged much longer.
Traditional Balsamic vinegar has been produced in Modena, Italy for hundreds of years. It is a process that is highly regulated by Consortium for the Protection of Traditional Balsamic Vinegar of Modena. Because of the meticulous manufacturing process, Traditional Balsamic vinegar can only be sold in a unique, small 4oz bottle with a round shape.
Non-traditional Balsamic Vinegar of Modena is a blend of ‘must’ mixed with red wine vinegar and fermented and aged in wooden barrels, however, for shorter periods than Traditional Balsamic vinegar. Most Balsamic vinegar sold in this country, including Barengo, is non-traditional. They come in a variety of bottles with different shapes. The Italian Consortium has made it easy for consumers to recognize the quality of non-traditional Balsamic vinegars of Modena.
Don’t be fooled by upscale packaging—not all Non-traditional balsamic vinegars from Modena are the same. While price can give you some indication of quality, the easiest way to know what you’re getting is to look at the label.
CSQA (Certificazione di Qualità Agroalimentare) certification is based on a standardized grading system developed by AIB (Associazione Assaggiatori Italiani Balsamico). Grading is based on ten parameters: Color intensity, viscosity, olfactive intensity, cooked must smell, fruitiness, sweetness, pungency, body, global positive smell, and global negative smell.
The Italian Balsamic Vinegar Consortium developed and introduced a new grading system to assist consumers in distinguishing different Balsamic Vinegar quality. Four categories have been established.
