How to taste Balsamic Vinegar

6 genuine interpretations of a great Italian classic, with varying shades of tartness and sweetness. 

Our evaluation and
classification method

De Nigris wants to give the consumer a way to identify balsamic vinegar by adopting a policy of quality transparency.

There is only one Balsamic Vinegar of Modena, but it has many grades. We present it in a range of selected grades, all guaranteed by the IGP classification, in full respect of traditional methods and the highest standards of quality.

Transparency means to clarify the different quality grades of Balsamic Vinegar, identifying a precise quantity of grape must in each quality level we produce, along with recommended usages.

FOR GOURMET DISHES
HIGHEST DENSITY

70


Ideal for gourmet dishes, with hints of spices and a final consistency.

Gives value to natural food and quality.

For gourmet dishes
Thick & Intense

65


Thick & intense is ideal for gourmet dishes, from risottos to ice cream.

Balsamic Vinegar of Modena

Medium Density

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For hot dishes
DENSE & Fragrant

55


Perfect with strawberries and mature cheese.

For hot dishes
Intense & VELVETY

45


For salads, grilled vegetables, cold sauces; with a richer taste

FOR COLD DISHES
Bold & Fruity

35


Perfect for meats
& fish for main courses.

FOR COLD DISHES
FRESH & AROMATIC

255


Perfect for salads & grilled vegetables.

From product to experience

A spark of creativity to enhance the culinary experience. The uniqueness of De Nigris lies in the creativity with which imagines and realizes its wide range, thougth to enhance every dish and recipe. 

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