Aceto Balsamico Tradizionale di Modena that has been aged for a minimum of 12 years. P.D.O (Protected Designation of Origin) certified.
Traditional balsamic vinegar of Montana is unique from all other vinegar-based condiments. Unlike ordinary vinegar which has its origins in an alcoholic liquid, balsamic vinegar is produced directly from grape juice. Grapes, harvested in the region in which balsamic vinegar is produced are crushed and their liquid “must” is boiled and an open vat over a fire. This liquid is then placed in a high-quality wooden barrels in which through an oxidation process, it is transformed into vinegar. The barrels are kept in a vinegar loft – acacia – where over a number of years, the precious liquid inside is lovingly cared for for a special technique involving transfers and popping up.
Over many years microbiotic and enzymatic modifications unite to achieve an exceptional balance and fragrance and flavor.
Bright dark brown color; syrupy, consistent, flowing density; sweet flavor with a pleasant acidity.
Acidity:> 4.5% by weight
Indicative density: 1.320-1.330
Cooked grape must, over direct heat, in an open jar, of typical Modenese grapes.
Net wt: 100mL