Quercia Argento has a good balance between sour and sweet. It is made of a cooked grape must mixture and wine vinegar. It is then sharpened in durmast barrels, which are created with a European oak that is valued especially for its dark, heavy, tough elastic wood. Our Quercia Argento has a long shelf life of 10 years because the pH and sugary concentration are natural obstacles to the development of unwanted bacteria.

Perfect on salads, raw vegetables, meats, cheeses, and a variety of other foods.

While Traditional Balsamic Vinegar of Modena DOP has different procedural guidelines if it is made in Modena or in Reggio Emilia, Balsamic Vinegar of Modena is controlled by only one procedural guideline that decides the features.
A Consortium has the obligation to supervise that a procedural guideline is respected by controlling, in Italy and around the world, the application of the following rules:
The product must be “assembled” in the territory expected by the Ministerium, exactly in the provinces of Modena and Reggio Emilia.
Then, the product can be bottled in every part of the world but always in containers of 250ml or multiples.
The product must be the color of shining black and must have a minimum acidity of 6%.
The product can have aging included between 2 months - 3 years; after this age it must be claimed, with a label or within a labeled case, with the description “aged”.
It is forbidden to put any reference to the product aging.

Ingredients: 60% cooked grape must and 40% wine vinegar.                                                                              Mainly Lambrusco (Ancellotta & Salamino varieties) with a bit of Trebbiano.

Appearance limpid and brilliant
Color dark brown and intense
Flavor is sweet balanced, sweet & sour, wood scent
Acidity approximately 6%
Density 1.29