The production of the famous Aceto Balsamico has a centuries-old tradition in the Italian province of Modena. The "king among the vinegars" is produced according to a traditional process and has to mature in wooden barrels for many years. Selected ingredients and a careful preparation make this vinegar specialty a real highlight in the domestic cuisine.
Features:
The fermentation process of an aceto balsamico di Modena is a highly complicated, lengthy process. The old family recipes are protected like a secret treasure. Balsamic vinegars with different maturity levels are mixed until the desired taste note is reached. It is not possible to speak of a complete ripening even if a balsamico has been stored for several years. Therefore the maturity time alone does not tell us the actual quality. An age indication on the label is even prohibited by law. Only the combination of maturity, traditional storage and, above all, the mixing ratio of grape must to wine vinegar are decisive for the quality. The higher the content of grape must, the better the quality and the finer the flavor.
Ingredients
Nothing but the best: We only use organic ingredients of highest quality in our products.
Valuable ingredients:
cooked grape must*, wine vinegar*
allergenic ingredients: sulphur dioxide and sulphites> 10mg/kg
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