Balsamic vinegar of Modena

Aceto Balsamico di Modena is really a special product. It comes from the region of the same name in northern Italy and is made using a very special process. First of all, Lambrusco and Trebbiano grapes are harvested quite late so that they can form a lot of sugar. The must of the grapes is then reduced by at least 20% without alcoholic fermentation having taken place. If you want more quality, you can reduce the must by three times as much. 10-year-old Aceto Balsamico and a proportion of fresh, young wine are now added to the syrup that has been boiled down before it is matured in large wooden barrels in this way. Only oak, sweet chestnut, wild cherry, ash or mulberry wood may be used for the barrels. Each of these woods gives the Aceto stored in it a different aroma. The barrels are stored in attics with open gables. In this way, the summer temperatures can heat up the Aceto, allowing water to evaporate from it and thus further concentrating it. In winter, on the other hand, it should be cold so that cloudy matter can precipitate. Over time, the amount of Aceto naturally reduces so that it moves into smaller and smaller casks. You quickly notice that the qualities and prices for Aceto Balsamico di Modena are very variable: a little boiled must filled with 10-year-old Aceto prepared in the same way and only the minimum maturity of 60 days briefly matured in the large barrel will be significantly cheaper than such was reduced by 70%, filled up with the same 10-year-old Aceto and matured for 50 years was allowed to enjoy in the barrel . Our balsamic vinegar matured in oak barrels for 180 days to become a very flavorful balsamic vinegar, which will present itself perfectly in your Italian kitchen at home with its very good balance of acidity and sweetness.