Pink Condimento Balsamico Rosé “Cuore” Qualità 6, heart, Casanova, 50ml
Product detailed description
Color of balsamic vinegar is pink , caused by gentle processing of grapes of the variety Lambrusco. Only boiled grape juice (mosto cotto) is used for production, not in combination with wine vinegar. Recommended for: raw or cooked vegetables, pinzimoni, fish or meat marinades, tartare, grilled and fried dishes, carpaccio, potato salad, avocado, mushrooms, cold rice, sushi, oysters, poached eggs, fruit salads, vinaigrettes, cocktails.
How white balsamic is born
Procedure for the production of Aceto Balsamico Tradizionale di Modena D.O.P.
Step 1: harvest Grapes are still harvested 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, because the quality and integrity of the bunch are essential before pressing.
Step 2: PressingThe 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 would cause the product to become bitter. 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: PressingThe 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 would cause the product to become bitter. 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: | 0.2 kg |
| Volume: | 0,05l |
| Variety: | Trebbiano, Lambrusco |
| Region: | Emilia Romagna |
| For what occasion: | gastronomy, gifts, cooking |
| Pairing: | roasted vegetables, roasted meat, grilling, grilled vegetables, fried potatoes, finger food, sushi, oyster |
