In addition to being an organic product, Favuzzi white condiment contains no caramel, stabilizer, starch or glucose syrup. All its ingredients are derived from organic Italian raw materials, GMO-free and enjoying the highest level of organic certification. It has the lowest possible level of sulfites, fewer than 10 parts per million (practically nonexistent).
Organic Italian grapes of the Trebbiano, Albana and Montuni varieties are crushed. The juice (or must) is immediately strained from the pulp, skin and seeds to avoid oxidation. It is then cooked, becoming cooked white grape must. Organic white wine is added to the product to act as a fermentation agent. After the required maturing period has ended, quality tests are carried out, since oxidation can alter the colour of the product from one batch to the next as no additives are used. However, even if the colour changes, the integrity of the product remains unaffected.
Produced in Cavezzo, Modena, the birthplace of balsamic vinegar and the only production area enjoying a protected geographical indication certification (I.G.P.). It is the legally protected region for balsamic vinegar production.
As required by the I.G.P. certification, this product is made following traditional methods, in its protected region, which imparts unique properties.
The artisans behind the product
Our producer’s priority is to ensure the product is made following traditions and quality standards, while implementing environmentally friendly practices.
They were also the first to receive an I.G.P. certification from the European Union and are the world’s biggest producer of balsamic vinegar aged in oak barrels.