Traditional Balsamic Vinegar of Modena is unique from all other vinegars based condiments. Unlike ordinary vinegar which has its origins in an alcoholic liquid, balsamic vinegar is produced directly from grape juice, also known as must (non fermented grape juice). The liquid is boiled in an open vat over a fire, and then placed in high quality wooden barrels in which through an oxidation process, it is transformed into vinegar. The barrels are kept in a vinegar loft (acetaia) where over a number of years the liquid matures by a slow process of natural fermentation followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings. Climate changes determined by the alternating seasons promote the natural biological processes of alcohol fermentation, acetic-oxidation and enzymatic lysis which create the texture and complex aromas of the balsamic vinegar. The unmistakable cruet design by italian designer Giorgetto Giugiaro (available only in the 100 ml format) and the P.D.O. seal of the Italian Ministry for Agricultural Food & Forestry Policies ensure full compliance throughout the whole production process, as well as high standards in terms of the quality of the product which is regularly checked for each bottling batch. VARIETIES OF TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O. (Protected Designation of Origin) Two types of vinegars, based on the aging periods are marketed: the Affinato which is aged for a minimum of 12 years, and the Extra Vecchio aged for a minimum of 25 years. HOW TO USE: Before using it, taste a drop on the tip of a spoon, and judge its round flavor. Once you've done this, use over your favorite dishes. Use only a few drops, balsamic vinegar is a very powerful condiment. Every batch of balsamic is highly individual, such is its nature and such the desire of its makers. BUON APPETITO !!
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