Balsamic Vinegar of Modena PGI - "Etichetta Bianca"

The production area of Balsamic Vinegar of Modena PGI includes the provinces of Modena and Reggio Emilia, in the Emilia-Romagna region.

In this case we are in San Felice sul Panaro at the Azienda Agricola Le Aperte, which is located in a particularly sunny area surrounded by greenery. Its clay soil is perfect for the vine, which is perfectly suited to a hot and arid climate in summer and cold in winter and a soil rich in minerals and potassium.

Balsamic Vinegar of Modena PGI is obtained from the processing of grape must partially fermented, cooked and/ or concentrated, coming exclusively from vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. To the must in a percentage not less than 20% of the mass to be mixed, wine vinegar (10% minimum) and a part of vinegar aged at least 10 years are added. The processing of Balsamic Vinegar of Modena PGI must be done with the usual method of acetification with the use of selected bacterial colonies; or using the consolidated method of slow acetification on the surface or slow chip, followed by aging. In any case, the acetification and aging take place in containers of precious wood such as: oak, in particular oak, chestnut, mulberry and juniper; over a period ranging from a minimum of 60 days to at least three years for the product "aged".

The origins of Balsamic Vinegar of Modena PGI are traced back to the tradition of the ancient Romans, the first who began to cook the grape must in order to be able to keep it and use it as a invigorating drink and to flavor and sweeten the dishes. A volume of 1556, entitled "The fat", handed down various types of vinegar and different possibilities of use, including a variety that seems to correspond to what we know today. But it was not until 1747, in the cellar registers of the Dukes of Este, that the adjective "Balsamico" appeared for the first time. Since the nineteenth century Balsamic Vinegar of Modena began to be appreciated and known internationally: it is in fact the protagonist in the most important exhibitions of the time.

Characteristics

Product of good density and harmonious taste. Bright, bright and completely natural color. The scent is fragrant and intense.

Pairings

Thanks to its balance and persistence on the palate and its acidulous notes it is perfect for seasoning raw dishes, such as vegetables, salads or carpaccio. Excellent also on grilled meats and risottos.

Ingredients:

Wine vinegar, cooked grape must.

Acidity:

6%

Energy Values 263 Kcal

Fat 0 g

of which saturated fatty acids 0 g

Carbohydrates 61,4 g

of which sugars 61,4 g

Proteins 0.48 g Protein

Salt 0,072 g