Aceto Balsamico di Modena I.G.P.

Aceto Balsamico di Modena I.G.P. invecchiato

One bottle: 250 ml

Balsamic Vinegar of Modena IGP is a condiment made from grape musts and wine vinegar, aged in fine wood containers for a variable period of time. It is produced in the types Balsamic Vinegar of Modena IGP and Aged Balsamic Vinegar of Modena IGP.

Method of production

Balsamic Vinegar of Modena IGP is obtained from the processing of partially fermented, cooked and / or concentrated grape musts, coming exclusively from vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. Wine vinegar (minimum 10%) and a part of vinegar aged at least 10 years are added to the must in a percentage of not less than 20% of the mass to be mixed. The processing of Balsamic Vinegar of Modena IGP must take place with the usual method of acetification with the use of selected bacterial colonies, or using the consolidated method of slow surface or slow chip acetification, followed by refinement. In any case, the acetification and aging take place in precious wood containers, such as, for example, 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 “aged” product.

Appearance and flavor

The Balsamic Vinegar of Modena IGP stands out for its clear and bright appearance and for its delicate, persistent, pleasant and harmonious acidity. The color is intense brown and the smell is slightly acetic with any woody notes. The flavor is sweet and sour and balanced.

History

The origins of Balsamic Vinegar of Modena IGP can be traced back to the tradition of the ancient Romans, the first who began to cook grape must in order to be able to preserve and use it as an invigorating drink and to flavor and sweeten dishes. A volume of 1556, entitled La grassa, handed down various types of vinegar and different possibilities of use, among which a variety is mentioned that seems to correspond to what we know today. But it was only in 1747, in the cellar records of the Dukes of Este, that the adjective “Balsamic” appeared for the first time. From the nineteenth century, Balsamic Vinegar of Modena began to be appreciated and known internationally: it was in fact the protagonist in the most important exhibitions of the time.

Gastronomy

Balsamic Vinegar of Modena IGP can be stored for a long time, even once opened, taking care to close it carefully after use and to keep it away from substances that give off particularly intense odors. The extreme versatility of this product makes it suitable for all sorts of traditional and innovative recipes, as well as fusion. Thanks to its fragrant aftertaste and its aromatic acidity it goes well with cooked and raw vegetables, but also with meat and fish, desserts and ice cream. Excellent pairing with aged cheeses.