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Balsamic Vinegar of Modena PGI: how it’s born

by | Jul 13, 2017 | News | 0 comments

Balsamic Vinegar of Modena PGI is made following a unique and traditional methodology from partially fermented, cooked or concentrated grape must obtained exclusively from the Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes varieties. An aliquot of vinegar aged for at least 10 years as well as a minimum of 10% vinegar obtained from the acetification of pure wine are added to the must.

The three fundamental stages follow:

Concentration – the product obtained after the crushing and cooking stages is concentrated until the initial mass of the must reaches a density of at least 1.240 at a temperature of 20°C.

Acetification and refining – the mixture is acidified using selected bacterial colonies, or following the consolidated slow surface culture or the slow “wood chip” (submerged culture) acetification methods, and then refined; both acetification and refining take place inside containers made of prized woods such as durmast oak, chestnut, oak, mulberry or juniper. Finally, the product thus obtained is subjected to an analytical and organoleptic assessment by an expert taste panel.

Ageing – after sixty days of maturation in wooden vats, Balsamic Vinegar of Modena may be subjected to an additional period of ageing in barrels, casks or other wooden containers that are generally smaller in size. If this period of ageing is extended beyond three years, the finished product can be classified as “aged”.

Thanks To: Acetaia Giusti

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