Aceto Balsamico Tradizionale di Modena DOP, 30 YEARS, Casanova, 100ml
Product detailed description
Recommended with: risotto, smoked salmon, meat, boiled potatoes, fish, caviar, Foie Gras, cheeses, cured meats, fruit (strawberries, berries, mango, peaches...), boiled apples and pears, ice cream, panna cotta, an excellent digestive at the end of a meal.
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 "batteria" for at least 15 years.
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 |
| Volume: | 0,1L |
| Variety: | Trebbiano, Lambrusco |
| Region: | Emilia Romagna |
| For what occasion: | gastronomy, gifts, cooking |
| Pairing: | roasted vegetables, sausages, fish, vegetable salads, risotto, mature cheeses, fruit, roasted meat, grilling, carpacio, smoked salmon, boiled apples |
