ACETO BALSAMICO TRADIZIONALE DI MODENA PDO EN


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Traditional Balsamic Vinegar of Modena joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released April 20, 2000.
Being a product PDO certification requires that the entire production process must be carried out in the region of Emilia Romagna.
Traditional Balsamic Vinegar of Modena PDO is the result of the particular soil and climatic conditions and the variety of grapes typically grown in the Modenese, together with the art of cooking of musts and loving procedures decanting annual among the barrels of vinegar. After the crushing of grapes and even before starting the fermentation, the musts are baked in boilers in the open air at ambient pressure, to reach a concentration of 30 to 50%. After a long period of settling, the cooked must begin a natural and contemporary fermentation reaction and acetic bioxidation yeasts and acetic acid bacteria. The product then undergoes a phase transformation called maturation
which is crucial for the formation of the typical aromas of ‘Aceto Balsamico di Modena PDO. Then follows the aging step during which the characteristics of the product earn the optimum aging.
The three phases succeed one another in a series of barrels of different woods (mostly oak, chestnut, mulberry, cherry and juniper) and decreasing volume and variable from 75/100 to 10 liters / liters.
Each wood vinegar gives a special feature: the chestnut rich tannins contribute to dark color, mulberry concentrate the product faster, juniper will sell the conifers, cherry sweeten the flavor while the oak, precious wood for vinegar already mature and conferring a typical vanilla scent.
Traditional Balsamic Vinegar of Modena PDO is a product of great versatility. Preferably used raw, is best expressed with the Parmigiano Reggiano PDO and strawberries. Delicious with Extra Virgin in the salad. It goes wonderfully with roasted and boiled.
The certification body and the Commission of Tasters experts certify the two quality levels available:
– Refined, aging minimum of 12 years
– Extravecchio, minimum age of 25 years (gold cap)
Traditional Balsamic Vinegar of Modena PDO looks dark brown, full and shiny, the flavor is sweet, sour and well balanced, with appreciable acidity, live, free, full, velvety, intense and persistent.
The typical bottle, a spherical shape with a rectangular base in solid glass, is mandatory for all producers. The bottle is sealed with numbered label.

ACETO BALSAMICO TRADIZIONALE DI MODENA DOP FOTO

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