“Nobile” Balsamic Condiment, 12 Barrels, 100ml

Regular price $39.00

Our Nobile Balsamic Condiment is aged 12 years and has a lovely, naturally creamy consistency and deep raisin flavor. As a Balsamic Condiment it has a lower acidity than the Balsamic Vinegar of Modena IGP, in our case because it is made of acetified cooked grape must only, exclusively aged in wooden barrels made of different woods, each wood providing its typical scents and aromas to the products. The Balsamic condiments are similar to the DOP Traditional Balsamic Vinegar but without the DOP regulation, so it is not regulated by an apposite policy. It is possible to indicate the age on the labels through numbers. The Condiments can be aged for a very long time so that to become a rare and precious after dinner to enjoy even pure at the end of a meal. They are all free from any colourings and preservatives; 100% natural.

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.