Product Description Traditional Balsamic Vinegar of Modena
Balsamic Vinegar of Modena is a condiment made from grape must and wine vinegar, aged in precious wooden containers for a variable period of time. It is produced in the types Balsamic Vinegar of Modena PGI and Aged Balsamic Vinegar of Modena.
Production method traditional balsamic vinegar of Modena
Balsamic Vinegar of Modena PGI is exclusively made from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta Fortana and Montuni. To the must - which can be both fermented and cooked partially - is added wine vinegar (10% min) and a part of vinegar aged for at least 10 years. The proportions of cooked grape must and / or concentrate should not be less than 20% of the total amount of product to start the processing. it is also possible to add caramel, and nothing else, up to a maximum of 2% of the volume of finished product. It follows the concentration of the product through the procedures of "pressing" and cooking. The transformation takes place with the classic method of slow acidification, through the use of selected bacterial colonies, in containers of fine wood (oak, chestnut, oak, mulberry or juniper), the same also takes place in which the aging for a period of 60 days.
Look and taste traditional balsamic vinegar of Modena
Balsamic Vinegar of Modena PGI is distinguished by its clear and brilliant appearance and the delicate, persistent, pleasant and harmonious acidity. The color is dark brown and the smell is slightly acidic with woody overtones. The flavor is sweet and sour and balanced.
Gastronomy Traditional Balsamic Vinegar of Modena
For proper storage, the Balsamic Vinegar of Modena PGI must be kept in a glass container, making sure to close it carefully after use and keep it away from substances emanating particularly intense odors. The extreme versatility of this product makes it combinable with all sorts of dishes. With its fragrant taste and its aromatic acidity goes well with cooked and raw vegetables, but also meat and fish, desserts and ice cream. The combination with slivers of Parmigiano-Reggiano DOP.
Marketing traditional balsamic vinegar of Modena
The product is marketed throughout the year in the types: Balsamic Vinegar of Modena IGP with burgundy colored flag if aging is less than three years; Balsamic Vinegar of Modena PGI Aged with white label if aging is more than three years. is marketed in glass, wood, ceramic or terracotta with the ability to: 0,250 l; 0,500 l; 0,750 l; 1 l; 2 l; 3 l; 5 l; or in single-dose sachets of 25 ml capacity plastic. The containers holding more than 2 l and 5 l, plastic, are permitted only if the product is intended for professional use.
A distinguishing traditional balsamic vinegar of Modena
Balsamic Vinegar of Modena is the result of tradition and skills that over the centuries have led to the conception and the refinement of his recipe, closely linked to the production area. The aging in fine wood barrels helps to determine the particular aromatic notes of the product.
History Traditional Balsamic Vinegar of Modena
The Modena Balsamic Vinegar origins can be traced back to the tradition of the ancient Romans., The first who began to cook the grape must to be able to keep. A text of 1556 shows an exact classification of different types of vinegar and different employment opportunities, such as it is mentioned a variety that seems to correspond to what we now call "vinegar." The development of traditional balsamic vinegar is due to the transfer of the Este from Ferrara to Modena in 1598. At the ducal court in fact the vinegar was usually produced for domestic consumption or exhibited as a precious gift of particular importance personalities. Over the centuries it was called "balsamic" for its special therapeutic properties.
production area of traditional balsamic vinegar of Modena
The area of production of Balsamic Vinegar of Modena PGI falls in the provinces of Modena and Reggio Emilia, in the Emilia-Romagna region.
product specification - Balsamic Vinegar of Modena PGI
The protected geographical indication 'Balsamic Vinegar of Modena' and 'reserved for products meeting the conditions and requirements set out in this product specification.
The '' Balsamic Vinegar of Modena ', when released for consumption must have the following characteristics:
clarity: clear and bright;
color: deep brown;
bouquet: characteristic, persistent, intense and delicate,
pleasantly acidic with woody overtones;
taste: bitter-sweet, balanced, pleasant, characteristic;
density 'at 20 ° C: not less than 1,06 for the refined product;
actual alcoholic strength not exceeding 1.5% by volume;
minimum dry extract content: 30 g per liter;
Acidity 'Minimum total: 6 percent;
Total sulfur dioxide: 100 mg / l;
Ashes: minimum 2.5 per thousand;
reducing sugars: not less than 110 g / l.
The assessment of the analytical and organoleptic characteristics of the product and 'carried out on all consignments before being marketed by a panel of tasters under the responsibility' of the control structure.
The production of '' Balsamic Vinegar of Modena'must be carried out within the territory of the provinces of Modena and Reggio Emilia.
Origin of produce
Each stage of the production process must be monitored by the inspection body, according to the provisions set in the control plan, in each case documenting the inputs and outputs. In this way, and by drawing up lists managed by the inspection body of the land registry parcels in which the vines are located, growers, must producers, processors and bottlers, as well as' timely notification to the inspection body of the quantities produced, packaged and labeled, and 'guaranteed traceability' of the product. All persons, natural and legal persons recorded in these lists may be subject to control by the inspection body in accordance with the specification and the corresponding inspection plan.
The Balsamic Vinegar of Modena 'and' the product obtained, with special and traditional technology, the grape must made from grapes from the following grape varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta Fortana, Montuni, fermentation and / or boiled and / or concentrated, with the addition of an aliquot of at least 10 years old of vinegar, so as to impart to the product the typical organoleptic characteristics, and with the addition of vinegar produced from the acidification of wine only to the extent of at least 10%.
In order to ensure that Balsamic Vinegar of Modena acquires the characteristics of art. 2 and 'necessary that the cooked must and / or concentrate having the following characteristics:
Acidity 'Minimum total: 8 g per kg;
minimum dry extract content: 55 g per kg.
The percentage of cooked grape must and / or not concentrated must 'be less than 20% of the volume sent for processing. The concentration and 'prolonged until the wort has reached an initial mass density' of not less than 1,240 at a temperature of 20 °.
The steps that need to take place in the geographical area of origin: assembly of raw materials, processing, refining and / or aging in wood receptacles.
Up to a maximum of 2% of the volume of finished product and 'it allowed the addition of caramel to color stability.
And 'it is forbidden to add any other substance.
Production of '' Balsamic vinegar of Modena 'must follow the customary method of acidification using selected bacterial colonies, or by using the consolidated method of slow acidification