Great for every day use, this versatile balsamic vinegar is produced according to the IGP production guidelines.
BALSAMIC VINEGAR OF MODENA I.G.P. (Indicazione Geografica protetta = Protected Geographical Indication). Since July 2009, this product has received from the European Commission the recognition of the IGP (Protected Geographical Identification) and therefore it is submitted to the European policy production. It has to reach 6% acidity and therefore it is made of cooked grape must (at least 20%) and wine vinegar in variable proportion. The thickness of this product depends on the content of cooked grape must and of course of the aging time of the must. Like all other balsamic condiments, the more it is aged, the more it is creamy and versatile in kitchen. Since the law does not allow the use of numbers on the labels of IGP balsamic Vinegars, we use symbols to indicate the ageing time: one barrel = 2 years.
What is Balsamic Vinegar of Modena?
It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.
All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two qualities of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.
The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:
1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.
2. Cooking of the juice to get a concentrated must.
3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).
4. Tasting and transfer from the barrels to the final bottle.