I SOLAI

I Solai takes its name from the attics of traditional Modena houses, where balsamic barrels were kept through hot summers and cold winters. Those changes in temperature help cooked grape must mature into the dark, aromatic vinegar the region is known for.

The range makes the differences within balsamic easier to understand. Traditional DOP uses cooked Trebbiano and Lambrusco must and ages slowly in wood; PGI combines cooked must with aged wine vinegar for a brighter balance of sweetness and acidity. I Solai has depth without becoming heavy. A few drops can bring contrast to Parmigiano, tomatoes, roast vegetables, fruit or gelato.