Naturata Small Aceto Balsamico Di Modena IGP Bio

The production of the famous Aceto Balsamico has a centuries-old tradition in the Italian province of Modena. The "king among vinegars" is produced according to a traditional process and must mature for many years. Selected ingredients and careful production make this vinegar specialty a real highlight in the home kitchen.
Special features: The fermentation process of an Aceto Balsamico di Modena is a highly complicated process that takes years. The old family recipes are guarded like a secret treasure. In addition, balsamic vinegars of varying degrees of maturity are blended until the desired flavor is achieved. Even a balsamic vinegar that has been stored for several years cannot be said to be fully matured. Therefore, the ageing time alone says nothing about the actual quality. An age statement on the label is even prohibited by law. Only the interaction of ripening time, traditional storage and above all the mixing ratio of grape must to wine vinegar are decisive for the quality. The higher the grape must content, the better the quality and the finer the aroma.
Production: Ripe harvested Trebbiano grapes in organic quality are processed into grape concentrate and mixed with red wine vinegar in a carefully selected ratio. Before bottling, the vinegar matures for several months in wooden barrels.