Balsamic Vinegar of Modena PGI - "Etichetta Rossa"

The Balsamic Vinegar of Modena PGI is a seasoning made from grape must and wine vinegar, aged in wooden containers for a variable period of time. It is produced in the types Aceto Balsamico di Modena PGI and Aceto Balsamico di Modena PGI Invecchiato.

The philosophy of Azienda Agricola Le Aperte is to create products of extreme quality and genuineness, the same vaori that inspire Bottega Emiliana. Visiting the company, you can breathe the true and intense scent of balsamic, grapes and precious woods that make this reality a flagship.

The "Red Label" version is a fine product, among the best Balsamic Vinegars PGI found in circulation. A vinegar of high and full-bodied density, almost creamy, with an intense and aromatic aroma typical of aged cask wood and a harmonious and balanced taste. Ideal for meats, roasts, mature cheeses and desserts.

Obviously, no dyes, caramel or sulfites are added, but it is produced according to the strictest tradition.

The production area of Aceto Balsamico di 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

A product of high and full-bodied density, almost creamy, with an intense and aromatic aroma typical of aged cask wood and a harmonious and balanced taste.

Pairings

Thanks to its balance to the nose and in the mouth and its remarkable density is a product that perfectly matches with roast meats, pork and beef fillets and roast poultry. Great for garnishing risotto and to be accompanied with mature cheese, fruit, such as strawberries and desserts such as vanilla ice cream.

Ingredients:

Wine vinegar, cooked grape must.

Acidity:

6%

Value energetico330 Kcal

Fats 0 g of which saturated fatty acids 0 g

Carbohydrates 77 g of which sugars 77 g

Proteins 0.6 g

Salt 0,09 g