Balsamic vinegar

Balsamic vinegar is classified after some standards that are fixed by an association: A.I.B. (Assaggiatori Italiani del Balsamico). The classification method, certified by ISO standards, consists of a laboratory analysis and a sensorial analysis by a panel of Judges that assesses its quality. The criterias are: its aspect, its scent, its taste and its aroma. The classification makes up four labels:

4 leaves: a delightfully rich and intense taste, with high denseness, complex scents and an enthralling aroma.

3 leaves: a solid and harmonious taste that remains in the mouth. Its scent is intense and full of vivacity.

2 leaves: a well-balanced strong and round taste.

1 leaf: with young scents and denseness, briskly sharp.