The White Giusti condiment is a particularly sweet juice from a process of a delicate pressing of Trebbiano grapes. This is then combined with high quality white vinegars and aged in French oak and ash wooden casks. This process keeps all the fruity and floral aromas of the grapes, creating a condiment of contrasting low acidity and the notes of sweet, yellow fruits and dried citrus.
Fresh and balanced, it is extremely versatile and easy to use.
Concentrated must of Trebbiano grapes and white wine vinegar
French oak and ash wooden barrels
CONDIMENTS WITH TRUFFLE, FIG AND RASPBERRY
A gift box of three products of an optimal taste balance. Giusti’s Balsamic Vinegar of Modena 3 Gold Medals is infused with truffles, or with the addition of macerated figs and raspberries.
This precious condiment unites black truffle and the Balsamic Vinegar of Modena “Giusti 3 Medals”. Ideal for any truffle-based recipe, such as freshly prepared beef tartare, omelette, fresh egg pasta, risotto, and eggplant or zucchini parmigiana.
The rich texture and aromatic bouquet of Giusti Balsamic Vinegar of Modena “Giusti 3 Medals” is enriched by the great sweetness of fig puree, creating this exclusive dressing.
Perfect to pair with fresh cheeses, salami and cured meats, such as Parma Ham and Jamòn Iberico. It adds an interesting twist to stewed and roasted red wine infused meats.
The rich bouquet of perfumes and flavors of Giusti Balsamic Vinegar of Modena “Giusti 3 Medals” merges with the sweet notes of raspberry, creating this special thick and smooth condiment.
A perfect companion to aged cheeses and vanilla ice cream, it is also ideal with lamb cutlets, and slow cooked veal and beef fillets.
SABA & WINE VINEGAR
Further than ageing, a great balsamic vinegar depends also on its raw materials: cooked must and wine vinegar. Because of their specialty quality, Giusti proposes them also as two individual products.
The wine vinegar is aged in large oak barrels, here its pungent flavor is mellowed and an intense flavor and woody notes are released. The “Saba”, a local name for cooked grape must, is a fresh product, appreciated locally dating back to the reign of the ancient romans. Local grapes are cooked, until a particularly sweet and thick, concentrated liquid is acquired. Traditionally Saba was appreciated with cheeses, but more recently, and thanks to its sweetness, it is proposed for deserts, such as ice cream, creams and ricotta-based cakes.