Selection of Traditional Balsamic Vinegar of Modena DOP - "Affinato & Extravecchio"

Over 12 years and over 25 years of aging in barrels

"Consortium for the Protection" package.

Product Quantity: 100ml each product

Product in a glass vial inside a box complete with dispenser and descriptive leaflet

Selection of Traditional Balsamic Vinegar of Modena DOP - "Affinato & Extravecchio"

€147.00

Traditional Balsamic Vinegar of Modena DOP is a condiment made from the must of grapes typical of the province of Modena. It is aged for at least 12 years for the Affinato version and at least 25 years for the Extra Vecchio version.
Traditional Balsamic Vinegar of Modena DOP is made exclusively from grape musts grown in vineyards of Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, Occhio di Gatto, and other minor DOP-registered grape varieties in the province of Modena. After pressing, before being cooked, the fresh musts may be decanted and refrigerated, provided the aqueous portion does not freeze. Cooking takes place over a direct flame in an open-air boiler at temperatures around 80°C. The resulting product (cooked must) is grafted with old vinegar (mother graft) and subjected to a process of fermentation, acetification, and aging. This process takes place in a series of barrels for a minimum of 12 years, following the annual racking practice, which consists of refilling each barrel, starting with the smallest, with the required amount of vinegar from the previous barrel in the series. the last barrel, the largest (mother barrel) is instead brought back to the level with acetified must.
The adjective “balsamic” appears in documents dating back to the time of the Duchy of Este, but the first reference to this very special vinegar is the " Vita Mathildis ", a poem by the monk Donizone of Canossa in the 11th century. Its production may date back to the times of the Roman Empire, when grape must was cooked to obtain a dense, non-fermentable condiment. In fact, Columella, a Roman agricultural scholar, reported in the 1st century AD that the must cooked in the area had a tendency to ferment and therefore become acidic ( solet acescere ). The batch process then developed in the vinegar factories of the most aristocratic families, where their vinegar was considered unique and inimitable, and therefore a source of pride. The oldest technical references are the manuscript by Giorgio Gallesio ( Giornali di Viaggio , 1839) and the letters of the lawyer Francesco Aggazzotti from 1862.
Characteristics

Traditional Balsamic Vinegar of Modena DOP is characterized by an uncommon complexity, evident in its intense aroma, harmonious flavor, and long-lasting aftertaste. It is dark brown in color, sweet and sour.

Pairings

Thanks to its versatility, this product can be used in countless recipes, from the simplest and most basic to the most refined and elaborate. It is at its best when paired with fresh and boiled vegetables, risottos, meat and fish dishes, ice cream, and fruit (especially strawberries). It is excellent with meat carpaccio, beef and pork fillets, boiled meats, and roasts. It can also be enjoyed on its own, on a ceramic or plastic spoon (never metal, as it alters the flavor) at the end of a meal to cleanse the palate.