Balsamic Vinegar of Modena PGI - "Aged"

The production area of Aceto Balsamico di Modena PGI includes the provinces of Modena and Reggio Emilia, in the Emilia-Romagna region.

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

The Balsamic Vinegar of Modena PGI is distinguished by its clear and brilliant appearance and its delicate, persistent, pleasant and harmonious acidity. The color is intense brown and the smell is slightly acetic with any woody notes. The taste is bittersweet and balanced. In this version we find a vinegar with greater density to match the most refined dishes.

Pairings

Thanks to its fragrant aftertaste and aromatic acidity it goes well with cooked and raw vegetables, red and white meats, carpaccio and roasts. Excellent with white fish and shellfish, semi-cold and ice-cream desserts. Perfect with traditional pasta such as tortellini with cream, green tortelli and pumpkin. It can also be combined with fruit with amazing results. This version will also make more delicious and refined the best gourmet dishes. 

Ingredients

Only wine vinegar from Lambrusco, cooked grape must.

It does not contain caramel or other artificial colours.

Allergens

Contains sulphites

Acidity

6%

The Balsamic Vinegar of Modena PGI can be stored for a long time even once opened; having the foresight to close it carefully after use and store it in a cool and dry place, away from sources of heat.