The finest balsamic vinegar, with a black colour, sweet and sour aroma, fine woody notes and a thick and syrupy consistency. Adds the finishing touch to sophisticated dishes with seafood or saltwater fish or pairs with ripe Parmigiano or even strawberries.
Facts
5160301000
Details
This delicious balsamic vinegar slumbers for at least twelve years in various oak, chestnut, cherry and ash barrels; the sequence plays an important role here. A wonderful, intensely spicy-sweet scented essence.
Recommendations
Drizzle the balsamic vinegar drop by drop over salads, fine meat dishes or cheese, or over strawberries with vanilla ice cream.
Vinification
The must from late-harvested grapes is thickened by boiling so that only about 30 to 70% remains. No alcoholic fermentation takes place. The syrup is filtered and a proportion of at least ten-year-old balsamic vinegar and 10% fresh wine are added for fermentation. The product is then stored for several months in various wooden barrels. This process takes many years and the older the vinegar is, the thicker it becomes as the water evaporates. The different types of wood and the fermentation process give the balsamic vinegar its flavour and colour. The order of the wood species (oak, chestnut, cherry, ash) plays an important role here. Air must always remain in the barrels, and the barrels are stored in an attic so that they are deliberately exposed to strong temperature fluctuations. The intense heat in summer ensures further reduction and the cold in winter clarifies turbidity. A proportion of the older vinegar is always added to the younger vinegar. Due to this recirculation and the years of thickening, only a small barrel (the longer the storage period, the smaller the barrel) of a vintage remains at the end.
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