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Balsamic Vinegar
of Modena |
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L'Aceto Balsamico di Modena is a product unique in the world
and in the panorama of vinegarish seasonings. Whilst other wine
vinegars are merely "adulterations" of an existing
product - wine - Balsamic Vinegar is deliberately created from
the must of carefully selected and well-matured Modenese grapes.
The must of the Trebbiano raisins, cultivated for centuries
in the land of Modena, is boiled in an open vessel over direct
heat.
It is then put into different barrels made of precious woods. It
acetifies slowly, according to the natural and extremely complex
processes of fermentation and oxydation. |
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In the tranquility of the vinegar production
houses, technical know-how is secondary. It is the people who,
with their sensitivity and experience, lead Balsamic towards
its ripest age, and the miraculous balance that only the
alchemy of time and the experienced hand confer to this product. |
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A strict control of quality :
The Consortium of Producers of l'Aceto Balsamico di Modena assures
the continuity and the respect of tradition. It is charged with the inspection
along each step of production : the origin of the raw material, the mode of production,
and its traceability.
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of inspection is signified by a red collar for
mature vinegars |
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aged vinegars. |
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But which quality does
the bottle contain ? :
Beyond the guarantee of the mode of production, a new norm has been put into
practice since 2003; based on organoleptic criteria, it informs us of the quality
of the product inside of the bottle. 4 categories have been distinguished and
marked by "leaves". |
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Balsamic
Vinegar of Modena for every meal,
The ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare
sauces and to put finishing touches on preparations of meats, fish, or desserts.
For cooked foods, Balsamic is added just before the end of cooking. For hot foods,
uniformly season with balsamic vinegar on the garnished dish. For desserts, marry
it to a sauce or sprinkle a few drops on parsimoniously. |
Mille et Une Huiles distributes
the Selection Nonna Carlotta, fruit of the long passion of
a family of vinegar-producers of Modena , for over
5 generations. This selection includes :
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- Balsamic
Vinegar of Modena:
of 2 leaf, 3 leaf,
and several 4 leaf vinegars, all
of whose flavours depend on their degrees of aging.
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- Traditional Vinegar of Modena:
Affinato
et Extravecchio |
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White Balsamic Seasoning Carlo
Magno:
A non-vinegary seasoning as the degree of acidity is below
6%. It is manufactured with the same raisin musts, then
filtered to give it its crystalline quality. It is not
aged. |
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Balsamic Vinegar of Modena issued from Organic Agriculture. |
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