Aceto Balsamico Tradizionale di Modena DOP, 15 YEARS, Casanova, 100ml
Product detailed description
Produced in the city of Modena from the prized grapes of the area, this balsamic vinegar is made only from boiled grape must that is aged in small barrels of different types of wood (oak, chestnut, cherry, juniper, ash, acacia, mulberry) to obtain its most complex aromatic and flavor notes. Traditional balsamic vinegar from Modena The DOP is available in two ages: "AFFINATO", a minimum of 12 years, and "EXTRAVECCHIO", a minimum of 25 years, and can enrich a wide variety of dishes. It is ideal for enhancing the flavor of salads, cheeses, meats, vegetables and even desserts. Its thick syrupy consistency will add a touch of elegance to any preparation.
Color of balsamic vinegar is dark , caused by by processing grapes of the variety Lambrusco. Only boiled grape juice (mosto cotto) is used for production, not in combination with wine vinegar. This product is aged in oak barrels of various sizes called "batteries" for at least 15 years.
The scent is delicate, intense, jelly-like. The taste is sweet, with a pronounced long finish. As this is an exclusive product, it is also used as a digestif at the end of important festive dinners or lunches, for example for desserts, for fruit.
How white balsamic is born
Step 2: Pressing The pressing of the grapes is done with a "soft system" to avoid an excess of polyphenols contained in the skin, seeds and pips, which slow down the acidification process and could cause bitterness of the product. The must is then filtered to remove residual solids and impurities.
Step 3: Boiling Grape juice is boiled within 24 hours of pressing to prevent fermentation. It is cooked in an open steel cauldron, under which there is a furnace for 36 - 48 hours, up to °C. The boiled juice is left to cool and rest until the end of January.
Additional parameters
| Category: | Balsamic vinegars |
|---|---|
| Weight: | 0.7 kg |
| EAN: | 8033378349152 |
| Volume: | 0,1L |
| Variety: | Trebbiano, Lambrusco |
| Region: | Emilia Romagna |
| For what occasion: | gastronomy, gifts, cooking |
| Pairing: | roasted vegetables, sausages, fish, vegetable salads, mature cheeses, fruit, roasted meat, grilling, carpacio |
