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 25 years. The colour is deep brown, limpid, the fragrance is wide, intense and very persistent, after fragrance: grass, hay and pressed plums. The taste is thick, sour, exquisite and very harmonic, density: high and well balanced. Aged in barrels made of different type of woods.
USES: good with all the courses, very good with cheeses, ice cream, strawberry and a digestive.
MANUFACTURER: Acetaia Malpighi
RAW MATERIAL:cooked grape must obtained from grapes of Malpighi.
GRAPES:Lambrusco,Trebbiano Modenese,Trebbiano di Spagna,Ancellotta
COOKING:direct fire to open vase.
ACIDITY: 6%. Alcoholic level: 0%
PACKAGING: glass bottle, net content 100ml