Acetaia Malpighi has produced Traditional Balsamic Vinegar of Modena since 1850. It is produced from the must of grapes characteristic of Modena. The must, slowly cooked over an open fire in open containers, becomes so concentrated that it is reduced to one third of its initial volume.Afterwards, while resting in barrels in attics in homes, it endures the heat of summers and the rigors of winters.The barrels come in series of decreasing sizes and are constructed of various woods: oak, mulberry, chestnut, cherry and, sometimes juniper. Here Traditional Balsamic Vinegar of Modena spends minimum 12, 25 or 50 years acidifying and maturing to achieve a balance that only the alchemy of time and the expert human hand can produce.
Aged for minimum 12 years.Fragrance:harmonic,spiced and persistent,taste:thick,sour and with wood grains.
USES:on eggs,first courses,red meat and above all with fish and crustacea
MANUFACTURER: Acetaia Malpighi
RAW MATERIAL:cooked must of grapes characteristic to Modena-
GRAPES:Lambrusco,Trebbiano Modenese,Trebbiano di Spagna,Ancellotta
COOKING:direct fire tho open vase
ACIDITY:6%. ALCOHOLIC LEVEL 0%
PACKAGING:glass bottle,net content 100 ml.