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Balsamic vinegar from Modena is produced in the administrative territory of the provinces of Modena and Reggio Emilia and is protected by the PGI mark. Modena vinegar meets precise organoleptic characteristics: it must be deep brown in colour, but clear; its aroma is persistent and delicate, with possible woody notes.
2022-05-24 14:35:00
Balsamic vinegar of Modena Traditional DOP
The traditional balsamic vinegar of Modena DOP aged at least 12 years. It is great on meat dishes and cheese but also strawberries and vegetables, has a strong intensity and density. Hints of vanilla and balsamic due to aging. Suitable on any delicacy.
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Size
100 ml
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Balsamic vinegar of Modena Traditional DOP
Traditional balsamic vinegar of Modena: bring the best balsamic vinegar of Modena IGP by Bellei to your table.
The balsamic vinegar of Modena Traditional made by acetificio Bellei is the main variety of balsamic vinegar. It represents the highest quality of balsamic vinegar . The balsamic vinegar White Label is aged for 12 years and is made with local grape varieties of Emilia Romagna; Bellei selects the best grapes, concentrates the musts as the old tradition wants and once the wine is turned into vinegar by the acetic bacteria, ages the vinegar in fine oak barrels for 12 years. More than one type of barrel is used, when the vinegar gets concentrated with time, it is poured into smaller and smaller barrels. The result is an aged and thick balsamic vinegar due to the high concentration. It shows notes of oak, sweet and savoury taste, with a well-balanced acidity.
| Location | Prodotto in Italia |
|---|---|
| About Oil | Superior category olive oil obtained directly from olives and solely by mechanical means. |
| Taste | The Traditional balsamic vinegar of Modena DOP shows a peculiar and intense aromas, with balsamic and vanilla notes. A well-balanced acidity, bitter and sweet taste, persistent, thick, savoury and velvety. A tribute to all the balsamic vinegars. |
| Size | 100 ml |
| Storage | To be stored away from light and heat. |
| How it's made | The Traditional balsamic vinegar of Modena DOP is the main version of all the balsamic vinegars. The base is always the must, obtained from local grapes such as Trebbiano and Lambrusco. The must is boiled, so the concentration of its compounds, including sugar, takes place. Once concentrated, the alcoholic fermentation is carried out which turn the sugar into alcohol. Once the yeasts concluded the alcoholic fermentation, the alcohol is then turned into vinegar by the acetic bacteria. Differently from the balsamic vinegar IGP, the traditional one ages in a different way, similar to the wines which are aged with the Soleras method, the traditional method used for Sherry and Madeira wines. During the ageing time, the vinegar is poured always poured into smaller and smaller oak barrels, making it more concentrated and developing a wider aroma profile. A bigger barrels are used first and then that vinegar goes into a smaller ones which stays like this for at least 12 years. |
Combinations
The traditional balsamic vinegar is perfect with risotto dishes, grilled meat, especially fillets, and raw seafood. Only a few drops are needed to enhance and make any dish better.
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