Balsamic Vinegar of Modena IGP, “Terramara” – 250 ml –Description
The Balsamic Vinegar of Modena IGP, “Terramara” made in Acetaia Montale Rangone (MO), is a typical product that embodies the fundamental and distinctive characteristics of the true balsamic vinegar of Modena PGI.
It is in fact produced exclusively with 100% natural raw material – grape must – carefully selected and processed without any addition of colorings, condensers or thickeners.
It presents itself to the palate with a moderate density and an appreciable acidity combined with a medium body and a simple and frank aroma. With an intense brown color, but at the same time clear and bright, it has a pleasantly acetically sweet and sour taste, immediately recognizable and characteristic. Presents persistent, intense and delicate notes that are distinguished by the references of fruit and spices.
It is ideal for dressing salads, pinzimoni, raw vegetables, or in addition to sauces. It can also be used to flavor both white and red meat, and is also perfect for flavoring boiled meat. It is especially appreciated by those who love balanced flavors.
Balsamic Vinegar of Modena IGP –Production
The Balsamic Vinegar of Modena IGP (Protected Geographical Indication) is obtained starting from grape musts that are partially fermented and / or cooked and / or concentrated.
Since 2009 – the year in which the product has obtained the PGI name from the competent European authorities – the regulation of the Modena Balsamic Vinegar Protection Consortium establishes that the grapes that can be used in the preparation of must must come exclusively from the vines of Lambrusco, Sangiovese, Trebbiano , Albana, Ancellotta, Fortana and Montuni; however the vines can also be cultivated outside the provinces of Modena and Reggio.
The percentage of cooked and concentrated grape must (compared to the total quantity of product to be processed) must be 20% minimum. To this, wine vinegar (10% minimum) and an “X” percentage of old vinegar at least 10 years old are added. A 2% caramel may also be used, but the use of any other substance as thickeners, dyes or condensers is prohibited.
Acidification, maturation, aging
Balsamic Vinegar of Modena IGP – History
[/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]