Balsamic vinegar, Classic, Series 2, Casanova, 250ml
Product detailed description
This variant of balsamic vinegar is most commonly used in both hot and cold cuisine, in catering establishments. Color of balsamic vinegar is dark , caused by by processing grapes of the variety Lambrusco. The aroma is fruity, grapey, slightly notes of marmalade and plums. The taste is sweet and sour, excellent for vegetable salads, ragùs, roast meat, egg omelettes. Suitable for: salads, raw vegetables, sauces, dips.
How white balsamic is born
Procedure for the production of Aceto Balsamico Tradizionale di Modena D.O.P.
Step 1: harvest The grape harvest is still done by hand, according to tradition, they select the best Trebbiano grapes. It takes place in the months of September and October, when the ratio between sugar and acid is higher, and this is a very important stage in the production of Balsamic Vinegar of Modena, since the quality and integrity of the bunch are essential before pressing.
Step 2: Pressing The pressing of the grapes is carried out 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 in 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.
Step 2: Pressing The pressing of the grapes is carried out 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 in 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: | 0.25 kg |
| EAN: | 8033378349176 |
| Volume: | 0,25l |
| Region: | Emilia Romagna |
| For what occasion: | gastronomy, cooking |
| Pairing: | vegetable salads, sauces |
