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Frantoio Bonamini launches the new “superior line” of vinegars & balsamic condiments

Our Frantoio in Illasi represents for us a large project, the result of half a century of know-how and a work of continuous research and experimentation, which involves raw materials, production and bottling methods. Tradition and modernity that come together to give life to the wide range of products that Frantoio Bonamini can boast and which has recently been enriched with a special line of Balsamic Vinegars of Modena PGI and balsamic condiments.

“We have decided to offer our customers two distinct lines of the same product, namely the classic Balsamic Vinegar of Modena. A few days ago a line of condiments and balsamic vinegars defined by us as “superior” has been added to the line of basic balsamic condiments already present in our shelves, says Giancarlo Bonamini, owner of Antico Frantoio Bonamini. “Faced with a consumer who assigns a new centrality to cooking and who pays greater attention to quality ingredients, it seemed to us the optimal time to further enhance this Italian excellence known all over the world as Aceto Balsamico.When it comes to precious and certainly complex products such as Balsamic Vinegar of Modena PGI, it is important that companies like Frantoio Bonamini know not only to listen and understand the needs of their customers but also to guide them in the best choice by proposing different lines of the same product.”

Our Bonamini “superior line” of vinegars and balsamic dressings is made up of five as different as they are exquisite Modena Vinegars.But before going to discover them one by one, we want to deepen a concern that accompanies all consumers when it comes to vinegars and in particular Balsamic Vinegars of Modena.

Traditional Balsamic Vinegar and PGI Balsamic Vinegar: are we talking about the same thing?

When it comes to producing a bittersweet vinegar such as Balsamic Vinegar, particular attention must be paid to the choice of grapes, the production and/or aging process and a series of criteria that vary according to the different type of balsamic condiments speaking. There are three types of balsamic vinegar we might come across: Balsamic Vinegar of Modena PGI, Traditional Balsamic Vinegar of Modena PDO and Traditional Balsamic Vinegar of Reggio Emilia PDO.

In this article we will focus only on the first two options, going to specify the substantial differences between the different types. In fact, between a PGI and a PDO there is a price difference that derives from the greater attention required for the production of PDO Balsamic Vinegar and the stringent criteria followed to obtain the coveted denomination.

In addition to the raw material and the type of barrels in which it is acetified, particular attention must also be paid to the aging times. For a Balsamic Vinegar IGP it has a minimum of 2 months while for a Traditional Balsamic Vinegar of Modena PDO it starts with a minimum of 12 years for the refinement and a minimum of 25 years for the extra-old.The price of a Balsamic Vinegar is directly proportional to the amount of time it remains in the barrels for aging; more time = more expensive.

So, summing up a bit, it is easy to understand that in order to offer a range of products within reach of all budgets, we at Frantoio Bonamini would have had to invest in a line of PGI Balsamic Vinegars, as the wording on the elegant labels enriched with arabesques in different colors that cover our 250ml bottles and whose shape is reminiscent of a refined cruet.

The “superior line” of Balsamic IGP by Frantoio Bonamini

1. Balsamic Vinegar of Modena PGI – GOLD EDITION
A golden label for our finest balsamic dressing. A child of the union of the higher percentage of cooked grape must and wine vinegar, which make it more creamy and sugary. This Modena vinegar is the ideal accompaniment to seafood salads, aged cheeses, roasts, and paradoxically also to desserts such as fruit salad and cream ice cream.

2. Balsamic Vinegar of Modena PGI – SILVER EDITION
From gold we then move on to silver, for our PGI Balsamic Vinegar with a slightly lower concentration of cooked must. This difference makes the vinegar accessible to most palates and also easy to use. In fact, the Silver Balsamic gives its best in combination with first courses such as soups and risottos, but also with fish. Have you ever tried it on a chocolate dessert?

3. Balsamic Vinegar of Modena PGI – BRONZE EDITION
To conclude the climb to the Balsamic Vinegar of Modena IGP we arrive at our “BRONZE EDITION” vinegar. In this case we find a flavor characterized by a marked vinosity, a more marked and acrid taste from a sensorial point of view. An elegant everyday balsamic; for salads combined with our extra virgin olive oil and in all preparations that require a more complex and less harsh acidity than that typical of wine vinegar.

aceti e condimenti balsamici bonamini

But not only vinegars … of balsamic vinegar, also the condiments!

Balsamic condiments are products of joy and pain, a jungle in which it is difficult to extricate oneself, but when you can … the result is a product that leaves no room for any kind of criticism.

A segment where everything is left in the hands of the producer. There are no production or disciplinary regulations, there are no control bodies, no minimum aging times are established by law, there are no restrictions on the use of ingredients, it is bottled directly by the producer…

They therefore derive from the union of concentrated must of local grapes with an excellent wine vinegar. In our case, we have decided to make room for special balsamic condiments, which depart a little from the classic dark and clear sweet and sour product.In fact, the two newcomers to the Bonamini family are:

White Balsamic Condiment – RESERVE
The White Balsamic Condiment enhances the flavor of the dish without overpowering its tastes and aromas, thanks in particular to its aromatic characteristics and its sweet and sour taste. Due to its aromatic charge, this product goes perfectly with chicken salads, cooked vegetables and preparations of sauces or marinades.

• Balsamic Rosé Condiment – RESERVE
Rosé is the result of the slow refinement of carefully selected Italian grape musts, and of the best mature white wine vinegar. Naturally pink in color, an intense and decisive aroma and a flavor with persistent fruity notes. This balsamic condiment reaches its maximum possibilities in combination with fish, white meats, fresh soft cheeses.


The new superior line of balsamic vinegars & condiments is now available in our oil shop, which is located right next to our Frantoio Bonamini in Illasi.Soon, also to give Frantoio Bonamini‘s international customers the opportunity to grab these delights, they will also land on our oil shop at the following link https://shop.oliobonamini.com/

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