Balsamic Vinegar of Modena IGP, “Terramara” – 250 ml

14,90

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Description

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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

The Balsamic Vinegar of Modena IGP is processed according to the classic method of acetification which involves the use of selected bacterial colonies. As far as the refining phase is concerned, this takes place inside valuable wooden containers. The types of wood used to make the vats can be oak, oak, chestnut, mulberry and juniper.According to the specification, the minimum period of aging is 60 days and is counted from the time when raw materials started for processing (grape must, wine vinegar, wine vinegar “aged 10 years”, any percentage of caramel), are mixed together according to the proportions established.

At the end of the refining phase, experienced technicians and tasters submit the vinegar to an analytical and organoleptic test: only if it meets the requirements of taste and consistency, can it be bottled (exclusively in glass, terracotta or wood) and then certified as Vinegar of Modena PGI.
However, at the end of the 60 days, the vinegar may be subjected to a further period of aging, in containers (barrels or barrels) of wood smaller than those used previously. If this phase of aging lasts for more than three years, the vinegar coming out of it can be decorated with the words “Aged Balsamic Vinegar of Modena”.

Balsamic Vinegar of Modena IGP – History

The origins of Balsamic Vinegar of Modena PGI are very old, so that the use of this vinegar as a disinfectant remedy for the stomach and intestine was even documented by Julius Caesar in his De Bello Gallico. There is also written information in the early Middle Ages, when Abbot Donizone reports in his Life Mathildis of a “balsamic vinegar botticella” that the Marquis Bonifacio di Canossa, father of the most famous Matilde, gave to Emperor Henry II.

The first scrupulous classification of the different types of vinegar and their use was made in 1556 with the “La Grassa” treaty of the Ducal Court, and documents dated 1598 of the Court of Modena, attesting how this product was left in dowry to the daughters as a valuable element of the trousseau.

But it is only in 1747 that the balsamic adjective appears in writing in the registers of the Palazzo Ducale cellars in Modena, to distinguish a particular type of vinegar compared to all those present in the Palazzo. In 1830, a definitive classification of vinegar was then made, distinguishing it in balsamic, sem-ibalamic, fine and common.

With the proclamation of the Italian State in 1860 there is a consequent awakening of the markets and a growing interest (also of study and research) for the balsamic vinegar, so much so that at the end of the nineteenth century, the balsamic vinegar of Modena begins to appear in the most important and prestigious exhibitions, not only in Italy but also abroad.

[/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]

Additional information

Weight450 g