Traditional Balsamic Vinegar of Modena PDO over 25 years of aging in cask.
Packaging "Consorzio Produttori".
Product Quantity: 100 ml.
Produced in glass ampoule inside a box complete with dispenser and descriptive brochure
Traditional Balsamic Vinegar of Modena PDO - "Extravecchio"
Aceto Balsamico Tradizionale di Modena PDO is a condiment made from the musts of the typical grapes of the province of Modena. It has aged at least 12 years and, in the case of Extra Vecchio, at least 25 years.
In this case we are in the Extravecchio type, bottled by the Consorzio Produttori.
The production area of Traditional Balsamic Vinegar of Modena PDO includes the entire territory of the province of Modena, in the Emilia-Romagna region.
The Traditional Balsamic Vinegar of Modena PDO is obtained exclusively from the musts of the grapes from the vineyards of Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, Occhio di Gatto and other minor vines registered to the PDO in the province of Modena. After crushing, fresh must may be decanted and chilled before being cooked, provided that the water does not freeze. Cooking takes place over a direct heat in an open boiler at temperatures around 80 ºC. The product thus obtained (cooked must) is grafted with old vinegar (mother graft) and subjected to a process of fermentation, acetification and aging. All this takes place in a battery of barrels for a minimum of 12 years, following the practice of annual racking which consists in bringing each barrel back to the level, starting from the smallest, with the necessary amount of vinegar, taking it from the previous barrel of the battery; the last barrel, the largest (mother barrel) is instead brought back to the level with acetified must.
The adjective "balsamic" is reported in documents dating back to the time of the Estense Duchy, but the first testimony that speaks of this very particular vinegar is the " Vita Mathildis", poem of the monk Donizone of Canossa in the 11th century. The production could be traced back to the times of the Roman Empire, when it was used to cook the grape must to obtain a thick seasoning no longer fermentable. In fact, Columella, a Roman scholar of agriculture, reported in the first century A.D. that the must cooked in the area had an aptitude to ferment and therefore to become acid (solet acescere). The battery process then developed in the vinegar houses of the most aristocratic families, in which their vinegar was considered unique and inimitable, therefore a source of pride. The most ancient technical testimonies are the manuscript of Giorgio Gallesio (Giornali di Viaggio, 1839) and the letters of the lawyer Francesco Aggazzotti of 1862.
Caratteristiche
Traditional Balsamic Vinegar of Modena PDO is characterized by an uncommon complexity that is evident with great olfactory intensity, harmony to the taste and long persistence to the aftertaste. It is dark brown, sweet and sour.
Abbinamenti
Thanks to its versatility, this product can be used in the kitchen for the preparation of countless recipes, from the poorest and simplest to the most refined and elaborate. It finds its maximum expression in the encounter with fresh and boiled vegetables, risotto, meat and fish dishes, ice cream and fruit (especially strawberries). Excellent with meat carpaccio, beef and pork fillets, boiled meats and roasts. It can also be tasted alone, on a teaspoon of ceramic or plastic (never metal because it alters the taste) at the end of the meal to clean the palate.
Store at room temperature in a cool, dry and away from heat sources.
