1 l = 17.90 €
Fattoria degli Orsi, Aceto Balsamico di Modena, organic, 0,5 l, matured in small barrels
Aceto Balsamco di Modena may only be produced in the province of Modena and Reggio Emilia following a well-tried method of fermentation. A good organic wine made from grapes from the vineyards of Fattoria degli Orsi is the basis for this very tasty balsamic vinegar. Equally important is the duration of its maturation in barrels in which it loses part of its volume through evaporation, but gains a variety of flavors. It is a real and pure Balsamcio di Modena, so from the region of origin and a recipe that has been maintained for centuries. This means that no chemicals, dyes or preservatives were used either in the vineyard or in its actual production. During his 5 years of aging oak barrels, he lost part of its volume through evaporation, but added a variety of flavors that contribute to its mild and distinctive flavor. It is suitable for the refinement of salads, soups and sauces. In combination with good olive oil, it outperforms any ready-made dressing.
- Color: light brown
- Nose: very fruity with fine acidity, balsamic, fragrant
- Palate: sour with subtle sweetness, well balanced
- Grape variety: Grasparossa, Trebbiano Modenese
- Recommendation: for salads, vegetables, sauces, dressings, meat.
- This Organic Aceto Balsamico di Modena of Fattoria degli Orsi is a natural spiciness made from cooked and thickened must to which wine vinegar has been added.
- Acid: 6 %
- Organic Aceto Balsamcio certified IT-BIO-006
- We buy the Condimento Balsamico directly from the Bellei company located at 41017 Casoni di Ravarino in Italy, which bottling and storing the Fattoria degli Orsi.
Aceto Balsamico di Modena I.G.P. and Aceto Balsamico Tradizionale di Modena D.O.P. - Methods of processing
"Balsamic Vinegar of Modena IGP" has been a protected designation of origin since 2009, and there are state-regulated rules governing when balsamic vinegar should be so named and bear the IGP seal of authenticity, provided that only certain grape varieties are allowed (seven are permitted). may be used for vinegar and grape must, grown in the Emilia Romagna region, to Aceto Balsamic processed and the resulting product matured there. The maturation period for Aceto Balsamico di Modena "I.G.P. in barrels of different woods must be at least 60 days. As with the Aceto Balsamico Tradizionale di Modena D.O.P. Formed grape juice forms the basis for the production of Aceto Balsamico di Modena IGP. While for the Aceto Balsamico Tradizionale di Modena D.O.P. an acidity of 4-6%, it must be at least 6% for the Balsamic Vinegar of Modena IGP. The grape must for Aceto Balsamico di Modena is concentrated immediately after pressing by slow cooking, using Aceto Balsamico Tradizionale di Modena D.O.P. evaporate up to 75%. Immediately thereafter, the vinegar preparation begins with the help of vinegar bacteria (vinegar) or with vinegar bacteria grown on wood chips and added to the concentrated grape must. After completion of the fermentation the Aceto Balsamico Tradizionale di Modena D.O.P. at least 12 years in barrels of different types of wood and barrels between 60 and 10 liters. The difference between 60 and 10 liters is the loss after 12 years of maturation and the prices for these fine products are correspondingly high. The production of Aceto Balsamico di Modena I.G.P. differs in that the grape must is less strongly boiled and him a previously produced wine vinegar is added. Our Balsamic Vinegar of Modena IGP is made only from the must and the vinegar of organically grown grapes. It does not add any foreign substances such as dyes, flavors or preservatives.
This organic Aceto Balsamco di Modena was obtained from the must of organically grown Grasparossa grapes (a red variety) and Trebbiano Modenese grapes (a white variety). Their juice is thickened by boiling and mixed with the vinegar of the same grapes. Through the use of red grapes and the 5-year aging in oak barrels results in the brownish color.
For information and impressions of Fattoria degli Orsi