Only two are Authentic
From sunny hills, from the best grapes in the Modena area. Then, it’s time, passion, care, attention and research. This is how the Traditional Balsamic Vinegar of Modena PDO Compagnia Del Montale is created. Before reaching the market, the Traditional Balsamic Vinegar of Modena ages in small barrels made up of different types of wood, then it is evaluated by the Commission of certified tasters. After passing a strict test, it is bottled and marked as PDO. The tasters express their evaluation through scores, necessary to classify the Traditional Balsamic Vinegar of Modena as Refined and aged at least 12 years or Very old and aged at least 25 years; these are the only two acknowledged types. Its container must be unique as for shape and capacity: Giugiaro bottle.
Matchings: Its rich flavour and taste make it able to satisfy the most variable, curious and difficult matchings.
Ingredients: Grapes must cooked on direct fire in open pots, from typical grapes of the Modena area, time!
Content: Bottle 100 ml 3,5 fl oz
Serve at 18 °C
Min. acidity: 4.5 g/100 ml
Aceto Balsamico Tradizionale di Modena PDO is balsamic vinegar characterised by its full, dark brown, shiny colour. The grape is, without doubt, at the origin of balsamic vinegars, but the excellence of this product is also due to the careful skill and patience of the Modenese masters.
Method of working
Obtained from cooked grape, it must be aged for at least 12 years in a series of vaselli, which are small wooden casks; it identifies itself as clear, runny syrup. The wood of each cask bestows a different flavour: chestnut, rich in tannins contributes to the dark colour, mulberry concentrates the product more quickly, juniper gives resinous essences, and cherry sweetens the flavour, whilst oak gives the already matured vinegar a typical vanilla flavour.
Aspect and Taste
Aceto Balsamico Tradizionale di Modena PDO stands out for its fragrant, penetrating and persistent perfume of pleasant and harmonious acidity, it has a well-balanced sweet and sour flavour.
The production area of Aceto Balsamico Tradizionale di Modena PDO is located in the territory of the district of Modena in the Emilia Romagna region.
The history of balsamic vinegar dates back to the times of the Duchy of Este, but even in Roman times it was customary to cook the must transforming it into an edible condiment. Cicerone, Pliny and Virgil cited it in their writings whilst Columella described a particular reaction by the must which, after cooking, tended to ferment and acetify. Maybe it was precisely in the coincidence of a must cooked and forgotten, after a long process of fermentation and ageing, that the unmistakable characteristics of the Aceto Balsamico Tradizionale di Modena PDO were discovered.
Aceto Balsamico Tradizionale di Modena PDO is stored in its packaging at a room temperature. Thanks to its versatility, this product can be used in the kitchen for the preparation of numerous recipes, from the simplest to the most elaborate. It comes into its own when used with fresh and steamed vegetables, with risotto, with meat and fish dishes but is excellent also enjoyed with flakes of Parmigiano Reggiano, on ice cream and on fruit and is perfect with strawberries. Usually it is the last element in the sequence of ingredients used in the gastronomic preparation. On raw vegetables, it is best to add the vinegar after the salt but before the oil to ensure that it does not slide off.
The Aceto Balsamico Tradizionale di Modena PDO is the result of particular pedoclimatic conditions of the territory and the variety of grapes typically cultivated in the Modena region, together with the art of cooking the must and the meticulous annual procedure of decanting the vinegar from the bottles into different woods of decreasing volumes. Each wood bestows the vinegar with its particular aromatic characteristics.