Aged Balsamic Vinegar / Tradizionale
Aged Balsamic Vinegar Extra Vecchio
This wonderful liquid is the king of vinegar. It has a
penetratingly pleasant aroma. It is used sparingly because it is so
concentrated and intense. The sweet-sour flavor contains just the right amount
of acidity to complement the other flavors.
Tradizionale balsamic vinegar is made in the towns of Modena
and Reggio Emilia, in the northern Italian region of Emilia-Romagna. These
authentic balsamic vinegars are made using artisian methods established in the
Renaissance and date back to the traditions of the ancient Romans.
The process begins when the must of specially selected
grapes of the Trebbiano and other typical varieties are subjected to a soft
pressing. The must is cooked over an open fire until the liquid has been
concentrated by one half to one third. After filtering, the vinegar is racked
into barrels. The successive phases of fermentation and maturation are carried
out in a series of barrels of different wood with capacities of decreasing
size. They are stored in acetaie or “vinegar cellars” and each barrel is topped
up with vinegar from the container next to it. Aging the balsamic vinegar lasts a minimum of 12
years. If aging the balsamic vinegar lasts more than 25 years, the vinegar can be described as extra
vecchio.
Production of Tradizionale Aged Balsamic Vinegar is strictly
monitored by the Consorzio Aceto Balsamico di Modena. Acetum, one of the most respected balsamic vinegar producers
in Italy, is part of this Consorzio which is committed to promoting the product
and safe guarding it’s quality. The consorzio has also adopted regulations which
oblige all members to comply with production procedures and methods intended to
guarantee the very best quality balsamic vinegars.
Thanks to the consorzio seal, consumers can be sure of
purchasing an Aged Balsamic Vinegar of Modena that has been produced and
bottled in the genuine production zone, in compliance with these strict
regulations.
Balsamic Vinegar
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