Balsamic vinegar of Modena IGP “S. Lucia” – Description and Processing
Produced in Acetaia Montale Rangone (MO), the Balsamic Vinegar of Modena IGP “S. Lucia “is obtained starting from cooked must, deriving exclusively from the grapes that grow on the hills around Modena. Following an old family recipe, a strong, pungent wine vinegar is added to the must, which has been refined to its interior in mulberry, chestnut, oak and juniper barrels.
Santa Lucia is a dark-colored Balsamic vinegar with a soft consistency and velvety on the palate and characterized by its traditional sweet and sour taste.
Balsamic Vinegar of Modena IGP “S. Lucia “is a completely natural and genuine product, without preservatives, additives or taste enhancers. In fact, there are only seven vines that contribute to the preparation of the must which is the basic raw material, and are all of local origin: Trebbiano, Albana, Sangiovese, Montuni, Lambrusco, Ancellotta and Fortana.
Once the grapes have been harvested at the apex of their maturation process, they are crushed and then subjected to a slow and controlled cooking that ends only when the “tasters” masters believe that consistency and color are ideal. At this point the strong wine vinegar is added (in a percentage of 10% minimum).
In full respect of the protocol imposed by the IGP specification, the balsamic vinegar is then placed to rest and “age” inside ancient “vaselli”, made of fine woods like oak, chestnut, mulberry, juniper, acacia. The Acetaia Montale Rangone owns over 300 of these precious casks between large barrels and small barrels, all obviously arranged in the traditional “batteries” of balsamic vinegar, inside rooms not subjected to any form of air conditioning, to allow the strong temperature variations daily and annual, typical of the whole Modena area, to favor the natural refinement processes.
Specifically, following the dictates of the IGP specification, the Balsamic Vinegar of Modena PGI “S. Lucia “is refined in oak barrels specially dedicated for a period of 60 days, after which it is bottled in glass and ready to be sold, in full compliance with the health and hygiene regulations in force.
Balsamic Vinegar of Modena IGP “S. Lucia “is an ideal condiment over salad, pinzimoni and vegetables in general. Also perfect for flavoring boiled or grilled meats, or for marinating fish or eggs.
Balsamic vinegar of Modena IGP “S. Lucia”: history and traditions
The first written testimonies of a condiment that is characterized by the agro-sweet taste date back to this period – due to the fact that honey and flavoring components such as mint, cumin, juniper and rue were added to the wine vinegar. and for some “disinfectant” properties that made it a perfect remedy for the intestine and digestive problems.
There are some hints in the De Bello Gallico by Giulio Cesare and in the Georgiche di Virgilio that tells us specifically about a process of cooking must, very widespread throughout the Modena area, thanks to which this condiment was obtained with taste and characteristics. consistency immediately recognizable, and much appreciated in the kitchen: certainly the antecedent of our today’s balsamic vinegar.
In the Middle Ages, the monk Donizone, in his Life Mathildis, which tells the story of the life of Matilde di Canossa, recalls the episode in which her father gave a silver barrel full of a mysterious vinegar to the future emperor Henry III and how the latter appreciated so much the gift that returned the dignitary of Canossa with the supremacy among the nobles of the Italian peninsula.
However, if we have to find the historical reference that most characterized the fame and the vicissitudes of the Balsamic Vinegar of Modena, we must reconnect with the deeds of the Este family in the Renaissance. The fortune of the balsamic is in fact closely related to the fortunes of this powerful ducal family, whose passion for vinegars was known since 1556 when, at the court of Ferrara, four different types could be identified. But it is from 1598, the year of the transfer to Modena, that the testimonies in our possession refer to products much closer to the “balsamic Modena” as we know them.
The first time, however, we see the adjective “balsamic” next to the word vinegar, again by the registers kept in the cellars of the Estensi, is in 1747.
However, the history of Balsamic is not limited to the fate of the powerful ducal family, but is intertwined with the lives of many other families in Modena who for centuries, in small family vinegar, have developed and passed down, jealously, the recipes for the production of this precious excellence.
[/vc_column_text][vc_column_text]Acetaia Montale Rangone S.r.l., via Campania 28/B – fraz. Montale, 41051 – Castelnuovo Rangone (Mo).[/vc_column_text][/vc_column][/vc_row]