The Aceto Balsamico Tradizionale di Modena D.O.P. is aged for at least 12 years in various wooden barrels. The production of a Balsamico, Tradizionale begins with the slow thickening of the grape must from the Trebbiano and Lambrusco grapes. The thickening is a very long and complex process. This ancient craft is carried out by continuous tempering on a low flame (70° C) and with constant stirring (up to 70 hours). This reduces the water content, caramelises the fruit sugar and concentrates the aromas. The obtained "Most Cotto" is cooled and then filled into small barrels, where acetic acid fermentation gradually sets in.
The key to making a good balsamico is a lot of time. Similar to the Solera process (as with brandy and sherry), the balsamico is decanted again and again. One after the other, different wooden barrels of oak, chestnut, cherry, ash and mulberry are used. The old barrels are so valuable that a new barrel is built around an old barrel that is weakened by age. All barrels together are called batteria. The barrels are stored on airy roof trusses. The fermentation and maturing are thus regulated by the change of season.
This traditional balsamic vinegar from Modena, obtained through a long ageing process, without the addition of aromatic substances, reaches its natural acetic acid formation and concentration.
This exceptional Aceto Balsamico is the purest pleasure for the palate and a must for every gourmet. The balanced sweet-sour taste with velvety nuances refines every taste experience.
♥ Aceto Balsamico Tradizionale di Modena DOP
✓ 12 years barrel-aged
☀ from the traditional farm Acetaia Bellei Luigi e Figli
Goes well with vegetables and cold cuts or ripe cheese, mozzarella, vanilla ice cream, ripe and tender fruits, or alone as a digestif
Ingredients: 100% grape must
Cultivation: Modena, Emilia Romagna, Italy
Bottling: Modena
