Aged balsamic vinegar of Modena IGP Gold
The balsamic vinegar of Modena Gold, aged in oak barrels for several years, is excellent on meat dishes and with cheeses. It shows a strong intensity and thickness. Notes of vanilla and balsamic due to the ageing. Suitable for any dish.More details
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Aged balsamic vinegar of Modena Gold: bring the best balsamic vinegar of Modena IGP by Bellei to your table.
|ingredients||mosto d'uva cotto, aceto di vino.|
|Location||Bellei Luigi e figli SRL - Via Nuova 55/C Ravarino, Modena.|
|Taste||The Gold balsamic vinegar shows a dark colour, typical of the balsamic vinegar, and a great thickness. On the nose we can find unique notes given by the ageing in oak, such as vanilla and balsamic. On the mouth it is harmonic and well-balanced, with a low-medium acidity and persistent sweetness.|
|Storage||To be stored away from light and heat.|
|How it's made||The balsamic vinegar of Modena IGP can be made only in the areas of Modena and Reggio Emilia. The production of the balsamic vinegar starts by pressing the grapes that, as mentioned before, are local varieties such as Lambrusco and Trebbiano. The must is concentrated and boiled. Once concentrated, the alcoholic fermentation is carried out by the yeasts which turn the sugar into alcohol. The alcohol is then turned into vinegar by the acetic bacteria. When the wine is turned into vinegar, it is aged in oak barrels. The refinement of the vinegar can finally start, which will last for several years and that will give incredible elegance and softness to the vinegar, but also develop notes of vanilla and a fuller body which will make the vinegar also thicker and so creamier.|
|Pairing||The balsamic vinegar of Modena is full-bodied, complex and pleasant. It goes very well with grilled meat, boiled vegetables, Parmigiano Reggiano cheese, ice-cream and strawberries.|
The balsamic vinegar of Modena is full-bodied, complex and pleasant. It goes very well with grilled meat, boiled vegetables, Parmigiano Reggiano cheese, ice-cream and strawberries.
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