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GOURMET CIBUS-EXCELLENCE.COM PRODUCTS GUIDE |
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Traditional Balsamic Vinegar of Modena: the properties
The Traditional Balsamic Vinegar of Modena is a Gourmet product characterised by weather conditions, grape varieties cultivated in the area of Modena, the art of must boling and annual procedures of transferring from barrel to barrel.
To produce the Traditional Balsamic Vinegar of Modena typical grapes of Modena has to be used and namely the Trebbiano, Lambrusco, Spergola and Berzemino variety without adding any other substances.
After squeezing the grape and before fermentation starts, musts have to be boiled in open pots until reaching a concentration from 30 to 50%.
After a long settling process the boiled must begins to fermentate and to acetic acid bioxidation naturally thanks to yeasts and acetic bacteria. The product starts the ripening process that is fundamental for its typical balsamic vinegar fragrance.
Then during the ageing process the characteristics of the Balsamic Vinegar reach their finest refining. The three phases take place in different wood barrels (oak especially, chestnut, ash tree, cherry and juniper) whose sizes go from 75/100 litres to nearly 10 litres.
Every kind of wood has a particular characteristic: the chestnut wood is rich in tannin which make the vinegar dark, the mulberry wood makes the thickening process shorter, the juniper wood releases resin fragrance, the cherry wood makes the flavour sweeter and oak gives a typical vanilla fragrance.
The difference in the capacity of the barrels is necessary because the annual transferring of the substance has to be carried out very carefully, since it evaporates during this process.
These steps have to assure the good quality of the product during the years.
The Traditional Balsamic Vinegar of Modena has obtained the DOC denomination in 1986 (L.93 on 03.04.1986) and the DOP denomination from the European Union on 17.04.2000.
Before bottling Balsamic Vinegar has to pass tests of the consortium “Consorzio Tutela Aceto Balsamico Tradizionale di Modena”, where a commission of experts judge the vinegar by filling a form about the organoleptic characteristics of the product. If the substance is considered to be ready to be bottled by the Consorzio, an enumerated seal of guarantee will appear on the label.
We suggest you to gather further information about the main properties of the Traditional Balsamic Vinegar of Modena.
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