Varvello Traditional Balsamic Vinegar of Modena 100ml

INGREDIENTS:

Apple cider vinegar.

DESCRIPTION:

Precious balsamic seasoning obtained from the fermentation of grape must coming exclusively from the provinces of Modena and Reggio Emilia, acidified and then aged for at least twelve years.

We are talking about the Traditional Balsamic Vinegar of Modena PDO, authentic warhorse of Varvello home. Unlike vinegar, which comes from an alcoholic liquid (wine), the Traditional Balsamic Vinegar of Modena PDO is obtained directly from grape must. This is a process that has its roots in a culture that has managed to overcome eras, centuries, and societies.

The grape must be typical of the area of ​​origin, cooked in an open pot and with direct heat, and is poured into barrels of precious woods where it is acidified with extremely complex natural fermentation and oxidation processes. In the peaceful vinegar cellars, a particular technique of decanting and many years of aging and maturation take place, in which the vast range of products of microbial and enzymatic transformations reaches a surprising balance of aroma and flavour. The traditional Balsamic Vinegar of Modena PDO is available in two kinds, distinguished on the basis of the respective aging periods: for the product to be called "Extra Mature" it has to be aged from 12 up to 25 years and over.

Preferably the traditional Balsamic Vinegar of Modena PDO is ideal on fresh and boiled vegetables, on boiled food, to make sauces, and is excellent to garnish meat and fish while the most famous cooks continue to discover new gastronomic tastes. It is delicious on parmesan, fresh or stuffed pasta to create a magical contrast of flavours.

THE MANUFACTURER 'S COMMITMENT:

In our cellars in La Loggia there is a realm of flavors and sensations harmoniously combined with each other. Precious fragrances of wood, fruits, flowers and aromas that envelop and conquer every visitor in a unique, elegant and surprising way.
Our vinegars are born only from Italian wines, and like great wines, ripen in the oak barrels of Slavonia and Larch of America: four months, vinegars from white wines (preferably from Sicily), over a year (sometimes even two), those from Piedmontese wines. Here is the secret of goodness of the particular bouquet that makes Varvello wine vinegars unique.
A secret that will be revealed to you from the first taste.

The image of the king on our historical labels and the crown on the logo represent the official recognition that has been given to the only royal vinegar. A well-deserved title and confirmed over time by market experts who recognize and corroborated its unmistakable majesty. But Varvello today also means Balsamic Vinegar of Modena PGI, produced in Bastille in the heart of the typical area.
Here the wine vinegar meets, in a skilful mixture, the must cooked from selected grapes of only seven grape varieties (Trebbiano, Sangiovese, Lambrusco, Montuni, Albana, Ancellotta and Fortana).

The aging in barriques and oak barrels creates a Balsamic Vinegar of Modena IGP (Indication of Geographic Protection) with an inimitable flavor, in perfect harmony with the traditional Varvello quality.
Another treasure, all to be discovered, which makes even richer the heritage of aromas and flavors of Casa Varvello.