Margai 5-year aged balsamic vinegar lends a perfect balance of sweetness and tartness and its usage is very versatile: from heightening the flavor of salads and raw vegetables to finishing off a perfectly grilled steak or pork chop. This balsamic condiment is made in strict compliance with ancient processing methods to guarantee the quality of its sole ingredient: grape must. It is aged five years in wooden barrels (made of oak, chestnut, mulberry, cherry, ash, or juniper) imbuing the vinegar with heavenly aromas and increasing both its depth of flavor and its consistency (more syrupy than the 2-year aged, less than the 12-year aged). This 100% Italian balsamic vinegar is renowned by prominent chefs and culinary experts.

100% Italian product.

A well defined quality of grape from Reggio Emilia and Modena, Italy is required and used in order to obtain this excellent balsamic vinegar.

Net content: 5l/1.3gal

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.