Giusto Sapore Balsamic Vinegar of Modena PGI, 4 Seal
IMPORTED FROM ITALY

Balsamic Vinegar Aged PGI 4 Seal

$14.99

Balsamic Vinegar of Modena P.G.I., labeled Aged, that sits between our bright 3 Seal and dense 5 Seal. Enough body to drizzle over cheese and fruit, with enough tang for dressings, marinades and roasting. One versatile bottle for most kitchen jobs.

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Complete the dish
  • P.G.I. from Modena Labeled Aceto Balsamico di Modena I.G.P. and Product of Italy.
  • The middle ground Our 4 Seal sits between the bright 3 Seal and the dense 5 Seal.
  • Cook or finish Body for drizzling, with enough tang for dressings and roasting.
  • Labeled Aged An 8.5 fl oz (250 ml) bottle with a silver cap.
Giusto Sapore Aged and Superior Balsamic Vinegar of Modena, Saba and Caprese glaze on a table outdoors with Parmigiano and figs
MEET THE BALSAMIC

The do-it-all bottle in our balsamic lineup

Our Aged balsamic is Balsamic Vinegar of Modena P.G.I., labeled Aceto Balsamico di Modena I.G.P. By law, P.G.I. balsamic is made in Modena and Reggio Emilia from grape must and wine vinegar and rests in wood for at least 60 days.

We call it our 4 Seal. The Consortium Profile badge on Modena balsamic uses five circles, running from tangy to sweet, to show how dense and sweet a vinegar is. It's a taste guide, not a quality ranking, and this bottle sits between our 3 Seal and 5 Seal.

In practice, that means one bottle for most jobs: whisk it into a dressing, roast with it or drizzle it over cheese. For a thicker finishing drizzle, step up to the 5 Seal Superior.

Type
Balsamic Vinegar of Modena P.G.I.
Label
Aged
Style
Between our 3 Seal and 5 Seal
Made in
Italy
Bottle
8.5 fl oz (250 ml)
HOW TO ENJOY IT

Five ways to use it

Holiday balsamic tasting with spoons of Giusto Sapore balsamic, Saba and glaze beside Parmigiano and figs
  1. Cheese and fruitDrizzle over Parmigiano, pears and figs.
  2. SaladsWhisk with olive oil and a little mustard for a rounded vinaigrette.
  3. RoastingToss with onions, mushrooms or squash before roasting.
  4. Glazed chickenBrush on chicken thighs in the oven. Recipe below.
  5. CapreseOver ripe tomatoes, mozzarella and basil.
TRY THIS TONIGHT

Balsamic and rosemary chicken thighs

A sheet pan dinner with a sticky balsamic glaze.

40 minServes 4

Ingredients

  • 8 bone-in chicken thighs
  • 3 tbsp Aged Balsamic Vinegar of Modena
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, grated
  • 1 tbsp chopped fresh rosemary
  • 1 tsp honey
  • Salt and black pepper

Method

  1. Heat the oven to 425°F. Mix the balsamic, olive oil, garlic, rosemary, honey, 1 tsp salt and pepper.
  2. Toss the chicken in the mixture and arrange skin side up on a sheet pan.
  3. Roast 30 to 35 minutes, until crisp and cooked through. Spoon the pan juices over before serving.

Add halved red onions or baby potatoes to the pan to make it a full meal.

From our pantry
THE DETAILS

Everything that goes into it

Ingredients & dietary info

Full ingredients are printed on the label. Questions? Our team is happy to help.

Dietary preferencesP.G.I. certified

About this product

Imported from northern Italy, Giusto Sapore’s gourmet Balsamic Vinegar P.G.I. is expertly crafted following traditional recipes and the finest hand-picked grapes Modena’s vines have to offer. The balsamic vinegar is flawlessly made from cooked or concentrated grape must and naturally fermented wine vinegar, then aged for a minimum of 60 days in wooden barrels for superior flavor. Our Balsamic Vinegar of Modena is P.G.I. certified, which means it is produced exclusively in the protected geographical area of Modena, Italy. A quick splash of this versatile vinegar is all you need to effortlessly add high-quality flavor to marinades, dressings, bread, and more.  

Storage & care

Store in a cool, dry place away from direct sunlight. Once opened, follow the storage directions on the label.

FIND YOUR BALSAMIC

3, 4 or 5 Seal?

We carry three Balsamic Vinegars of Modena P.G.I. Here's how they compare.

3 Seal Premium

Consortium Profile
3 of 5 circles filled
Ingredients
Wine vinegar, concentrated grape must, caramel color
Taste, per the label
Moderate sweetness, noticeable acidity, light finish
Best for
Everyday dressings and marinades
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4 Seal Aged

Consortium Profile
Between the 3 and 5 Seal
Ingredients
See the bottle
Taste, per the label
Labeled Aged
Best for
Salads, roasting and finishing

5 Seal Superior

Consortium Profile
5 of 5 circles filled
Ingredients
Cooked grape must, wine vinegar
Taste, per the label
Dense and velvety, ripe fruit, hint of oak
Best for
Cheese, fruit and finishing dishes
View
COOK WITH IT

Recipes from our kitchen

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Your 4 Seal balsamic questions, answered

How is the 4 Seal different from the 3 and 5 Seal?

It sits in the middle. The 3 Seal is lighter and tangier, for everyday cooking. The 5 Seal is the densest and sweetest, for finishing. The 4 Seal does a bit of both.

What do the seals mean?

Our bottles carry the Consortium Profile badge from the Consortium for the Protection of Balsamic Vinegar of Modena. It has a row of five circles between tangy and sweet. More filled circles means a denser, sweeter, fuller-bodied vinegar, based on lab measurements of density and dry extract. The Consortium says it is a guide to taste, not a ranking of quality.

What does P.G.I. (I.G.P.) mean for balsamic vinegar?

Balsamic Vinegar of Modena P.G.I. must be made in the provinces of Modena and Reggio Emilia from grape must and wine vinegar, and aged in wooden containers for at least 60 days. The rules allow up to 2% caramel for color and nothing else may be added.

Is it good for cooking or for drizzling?

Both. Use it in dressings, marinades and roasting, or drizzle it over cheese, fruit and grilled meats.

How big is the bottle?

8.5 fl oz (250 ml).

Can I send it as a gift?

Absolutely. Build an oil & vinegar box or a jam & antipasti collection on our Gifts page, and add a free handwritten note.

What if something arrives damaged?

Glass travels well with us, but if anything arrives broken, contact us with a photo and we’ll make it right.