This Balsamic Vinegar is obtained by mixing and aging only cooked must and wine vinegar, according to the production rules of Balsamic Vinegar of Modena IGP.  This particular balsamic has a 9-year-ageing quality, dark colour with golden highlights and a well-balanced flavour.  It is ideal for mixed salads, eggs, tuna, vinaigrette, meat or fish marinades, red or white meat, grilled or boiled fish, omelettes, shrimp, shellfish, fried or boiled potatoes and cheese.