bottiglia 0,250 lt
BALSAMIC VINEGAR OF MODENA
The true balsamic vinegar of Modena is produced in the area of the historic domains of the D’Este Dukes of Modena. Historical chronicles, in fact, recount that in 1845, Duke Francesco IV of Modena, wishing to donate something precious to Prince Metternich of Austria, chose the most valuable product of his realm: the balsamic vinegar of Modena.
The production of this vinegar is thus part of the history and tradition of the families of Modena: the raw material for the vinegar is the must of the local Trebbiano and Lambrusco grapes. These grape varieties have found their natural habitat between the Secchia and Panaro rivers and have forged an unbreakable link between this vinegar and the territory of Modena.
The cooked grape must undergoes a lengthy, slow, and natural maturation in which the twin processes of fermentation and concentration take place in small barrels – named “vasselli” of different sizes and woods without the minimal addition of chemical and aromatic substances during the aging. The color which results is a dark and luminous brown, the aromas show a harmonious and pleasureable acidity, and the flavors are an excellent balance of sweet and sour. It us fitting, therefore, to conclude with a well known proverb of the province of Modena: “cooking is not a profession, but an art. If all of our cooks were familiar with balsamic vinegar, there would be less need of doctors and pharmacists”.
The vinegar plant
A true vinegar-making plant needs, most of all, proper working areas just below the roof: dry and humidity-free spaces, well ventilated, hot during the summer months and cold during the winter. The working spaces must be painted with whitewash to prevent the development of dangerous moulds. To satisfy the needs of a family, a series of at least five wooden barrels of different types of wood is necessary.
The series of barrels normally contains the following types and measures:
Chestnut: 60 liters
Oak: 50 liters
Cherry wood: 50 liters:
Locust wood: 30 liters
Mulberry wood: 20 liters
Given these premises, Marco and Luciano, have have inherited a passion for balsamic vinegar handed down from generation to generation in their family, have decided to dedicate themselves to further expanding the knowledge of and enhancing the appreciation of this noble tradition of Modena, marketing a vinegar production which has long been renowned and esteemed by the most expert master tasters of the zone.
The vinegar plant of Master Giuseppe which produces this precious nectar has a long and venerable tradition: it began operating in the years between the end of the 19th century and the beginning of the 20th century.
The plant consists of over 2,500 barrels in an old building just outside the city of Modena. The ground floor is used for the destemming and pressing of the grapes and for the cooking of the grape must in open-top containers in order to assist the action of the acetic bacteria which create the vinegar. The same spaces are used for the settling and decantation of the must and for its subsequent fermentation in wooden casks. The upper floors, in particular the top floor, are reserved for the oldest series of barrels used for aging and for the casks used for a particularly lengthy aging of the vinegar. The majority of the barrels in this “house of balsamic vinegar” are either of oak or of chestnut wood.
The reason why these types of wood have been chosen is that they are hard woods whose particular characteristics and qualities offer the greatest guarantee of a clean and healthy product over the years and do the least to alter or vary the character of the vinegar during the aging process, as aromatic woods might do.
The care of balsamic vinegar requires a notable investment of time, energy, and effort because it is only with time, and with the proper kinds of wood for aging, that a natural and refined product can be created. And it is precisely for this reason that a type of vinegar has been selected which is superior to all those currently marketed on a significant commercial scale.
Marco and Luciano
Special . al - Modena
ACETO BALSAMICO DI MODENA SUPERIORE (AGED 3 YEARS)
We intend to offer, with this type of vinegar, a product which is particularly suitable for daily use both in cooking and, for seasoning, at the table, It is a blend of strong wine vinegar, to which cooked wine must has been added, with the addition of balsamic wine vinegar which has been aged at least ten years. After the three components have been completely amalgamated, the vinegar is left to tranquilly age for at least three years in 200 liter oak barrels.
After this aging period has been completed, the vinegar is analyzed and tasted and then, if considered of satisfactory quality, bottled.
It is offered in quarter-liter and half-liter bottles (.250 and .500 liters)
The characteristics of the vinegar are the following:
color: a luminous dark brown
aroma: pleasurable and with a balanced acidity
flavor: an excellent combination of sweet and sour
You may note that this vinegar does not contain any additional aromatic or chemical compounds