The Balsamic Vinegar “Terramara” PGI is made in the Acetaia Montale Rangone (MO) where the processing is done according to the specifications and with the skill of those who have been producing it for decades. Terramara is produced with quality raw materials, totally natural without the addition of dyes, condensers or thickeners.
This gives it a delicate sweet and sour flavor, a characteristic and a bright intense brown color and spicy notes that make it suitable for dressing salads, dips, raw vegetables and light fish.
“Terramara” PGI Balsamic Vinegar comes from the typical vines set by the production disciplinary. Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni are the grapes picked at the right moment of ripeness that can also be grown outside the Provinces of Modena and Reggio.
The percentage of cooked and concentrated grape must (compared to the total amount of product to be processed) must be at least 20%. To this, wine vinegar is added (10% minimum) and an “X” percentage of vinegar that is at least 10 years old. A 2% caramel can also be used.
The refinement takes place inside precious wood containers where the product rests for 60 days from the moment of mixing.
Acetaia Montale Rangone S.r.l., via Campania 28/B – fraz. Montale, 41051 – Castelnuovo Rangone (Mo).