Product description LA FIASHETTA DI PATRIZIA "Supremacy of quality grapes, various timbers and time" has always been the handed down tradition of our family since 1605. Today we remain loyal to a family tradition which was acknowledged in the 19th century with 14 gold medals, and the prestigious role of Official Supplier to the King of Italy. PICCOLE DONNE COLLECTION The Family Reserve is a special line of fine balsamic vinegars and condiments dedicated to the Giusti family ancestors. It includes the “Piccole Donne” series of balsamic vinegars made in the local custom of bottling small quantities of a family production of balsamic vinegar. Each bottle is hand finished, sealed with raw rope and red wax, as is the tradition. DELICATE FLAVOR A condiment born from a long maturation period, offering an evident density and robust body. Sweet, delicate, and considerably dense. Created from the Giusti 3 Gold Medals balsamic, with the must of cooked, sundried grapes and aged wine vinegar. Aged in barrels of oak, cherry, chestnut, mulberry, and ash and feature notes of red fruits, honey, and vanilla. VERSATILE FOOD PAIRINGS The Piccole Donne balsamic vinegar is a perfect compliment to many different meals. It features notes of red fruits, honey, and vanilla. A supreme partner to aged cheeses and sliced meats. Pair it with sauces, wild meats, fish, eggs and smoked sliced meat. The possibilities are endless! All natural. Free of artificial coloring, thickening agents or preservatives. No added sugar or caramel. PRODUCTION & AGING 100% Top Quality Grapes The Aceto Balsamico Balsamic Vinegar of Modena can only be produced in the provinces of Modena and Reggio Emilia where there is an abundance of grapes with just the right concentration of sugars and acidity. The conditions near the Adriatic Sea favor the development of the native acetic flora which determines the maturation and the aging process of the Balsamic Vinegar. Balsamic Vinegar of Modena is produced from specific grapes (usually Lambrusco or Trebbiano varieties). Ancient Process Balsamic vinegar is not wine vinegar but is rather made from unfermented grape pressings. The fresh juice is boiled down to thick, sweet syrup. It then goes into wooden barrels, where, along with a vinegar “mother,” it ages. This centuries old process, which can continue indefinitely, further concentrates the vinegar, and the thickening and sweetening intensifies. The choice of types of wood and age of the barrels contribute further character and flavor to the final product. Aged in Barrels Used Since the 1600s A great Balsamic Vinegar can not exist without a great collection of barrels. The older a barrel, the more extraordinary properties it leaves to the vinegar. This Italian balsamic vinegar of Modena is made from flavorful sun dried grapes and aged wine vinegar extracted from a series of centuries old casks. The rich sweetness brings notes of fig, molasses, cherry, and light chocolate. It offers a complexity of flavors and velvety texture that balances perfectly with complementary foods. Four Centuries of Family History Founding Founded in 1605, Giuseppe Giusti is the oldest and most prestigious balsamic vinegar producer in the world. The Giusti family was well known at that time for their expert meat and delicatessen in addition to their balsamic vinegar di Modena. The shop window featured the home made vinegar along side other delicacies as a source of pride for the balsamic's excellence. 17 generations of artisans have perfected the aging of this traditional Italian balsamic of Modena. The Art of Making the Oldest Balsamic in the World The Giusti family's Acetaia or cellar was positioned at the street level where it could be seen through the shop front. Throughout the successive centuries, generations of family producers have cared for the barrels: scrupulously inspecting them, maintaining them, preserving the purity of the woods. During the many years in which Balsamic Vinegar ages in barrels, the typical flavors and aromas are released and the magic of balsamic is born. Celebrated Through the Ages Throughout history Giusti vinegars were presented at the most important international expositions, such as the opening of the Eiffel Tower. Giusti balsamic vinegars therefore became one of the most popular Italian delicacies, searched for by wealthy and nobility of Europe. As in the nineteenth century, the brand continues to receive recognition from leading magazines, such as the American “Specialty Food”, Germany’s “Der Feinschmecker”, the Belgian “Gastromania” and the Italian “Altroconsumo”.
From the brand Giuseppe Giusti Crafted in Modena, Italy Since 1605 Giuseppe Giusti was founded in 1605 in Modena, Italy, and is the longest-running and most prestigious vinegar producer worldwide. Giusti is dedicated to constantly improving its attention to the environment and adopts the best practices in order to reduce the environmental impact for greater sustainable agriculture. Today, the 17th generation of the Giusti family continues the tradition of creating beautiful balsamic vinegar. How did we get our start? Gran Deposito Acetaia Giusti was founded in 1605 and our master vinegar makers have been passing on the art for 17 generations, focusing on quality, excellence, and our century-old family recipe. What makes our products unique? We carefully select quality grapes for their delicate concentration of sugars and acidity. The grapes are then pressed and the juice is boiled into a thick, sweet syrup that then ages in a wooden cask with the “Mother” vinegar. How do we age our products? We use our collection of centuries-old casks to create the unmistakable aroma of our balsamic vinegars. Casks provide an intensity of wood essences and aromas to vinegar, the older the cask, the more complex the vinegar.
