Aceto Balsamico Tradizionale D.O.P. Silver Label, 20 years
Product no.:
790658
€105.00 €98.13
per piece(s)
Unit price:
0.1 litre
(
€1,050.00
€981.31
/ 1 litre)
Item available
- Content 100 ml
- Ingredients Cooked grape must
- Typ Vinegar
Description
Pure nature – without additives!
Its great density and complexity of flavour, high viscosity and balanced sweetness and acidity distinguish this origin-protected vinegar speciality, made from regional, certified organic grapes (Lambrusco marin, Lambrusco Maestri, Lambrusco salamino, Acellotta, Malvasia, Trebbiano). The warm, woody bouquet of this Aceto, matured for at least 20 years in oak, juniper, chestnut and cherry wood barrels, is somewhat softer and denser than that of its little Red Label brother and harmonises perfectly with risotto, pasta (e.g. stuffed pumpkin tortellini), meat, pâtés or mature cheese. In the independent tasting of the Consortium for Aceto Balsamico Tradizionale di Reggio Emilia, the Silver Label Aceto Balsamico Tradizionale scored at least 275 points.
Expert tip: Enjoy a small glass of Aceto Balsamico Tradizionale after a meal – pure pleasure!
Expert tip: Enjoy a small glass of Aceto Balsamico Tradizionale after a meal – pure pleasure!
Artisan vinegars from the Acetaia San Giacomo
This balsamic vinegar comes from a small acetaia (vinegar factory), Acetaia San Giacomo, in the Italian province of Emilia Romagna. Emilia Romagna is not only known for Parma ham or the famous pasta sauce from Bologna, but also for its outstanding vinegars of the best quality. Acetaia San Giacomo is dedicated to traditional balsamico and vinegar production without a vinegar mother. It has already existed for half a millennium.
Similar to fresh truffles, Aceto Balsamico Tradizionale is considered an intense elixir of the first order. Even in homeopathic doses, Aceto Balsamico achieves a great effect. The Aceto Balsamico Tradizionale D.O.P. is produced in a traditional, artisanal way from regional grapes. The fully ripe fruits are cooked over an open fire before the balsamico is slowly fermented with the help of yeasts and vinegar bacteria. The balsamico is then matured for at least 12 years in up to nine different wooden barrels made of oak, ash, chestnut, cherry, juniper and mulberry wood. From year to year, the balsamico moves from barrel to barrel and develops its unique aroma over the years.
Similar to fresh truffles, Aceto Balsamico Tradizionale is considered an intense elixir of the first order. Even in homeopathic doses, Aceto Balsamico achieves a great effect. The Aceto Balsamico Tradizionale D.O.P. is produced in a traditional, artisanal way from regional grapes. The fully ripe fruits are cooked over an open fire before the balsamico is slowly fermented with the help of yeasts and vinegar bacteria. The balsamico is then matured for at least 12 years in up to nine different wooden barrels made of oak, ash, chestnut, cherry, juniper and mulberry wood. From year to year, the balsamico moves from barrel to barrel and develops its unique aroma over the years.
Properties
| Content: | 100 ml |
|---|---|
| Ingredients: | Cooked grape must |
| Typ: | Vinegar |
Properties
| Content: | 100 ml |
|---|---|
| Ingredients: | Cooked grape must |
| Typ: | Vinegar |
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