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Balsamic Vinegar - Traditional White Capsule, Yellow Ribbon of Modena $207.00 Send to a friend

The first level in the Traditional Modena Balsamic Vinegar scale of value, this vinegar has passed the Consortium tasting commission attaining the point score required for bottling, minimum age 12 years.

• 100ml (3.4 oz)

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Additional Information About Traditional Balsamic Vinegars

This precious vinegar - which is unique world-wide - is the result of a slow processing of the boiled must. Its high sugar concentration initially gives rise to alcoholic fermentation and then to the acetic fermentation which transforms the alcohol into vinegar. In order for this to take place, “batteries” of small barrels are needed to give the finished product its characteristic perfumes and aromas. These barrels are usually made of different woods (oak, chestnut, cherry wood, juniper, ash wood and mulberry). They usually comprise a minimum of five barrels of decreasing capacity, from 50 liters to 10 liters. On the top of the barrels is a wide square-shaped opening which favors the oxidation process of the liquid contained in them, which is protected from impurities with a cloth sheet. The batteries are placed in lofts known as acetaie. They have to withstand the intense heat of the summer which results in a lowering of the level of liquid in the barrels through the top openings. So, once a year in the winter the decanting operation has to be carried out. This is done to restore the original level of liquid to the barrels, starting from the smallest barrel and using part of the contents of the slightly larger barrel placed before it in the battery. The process is continued in this way down to the last barrel, to which the boiled must prepared the previous autumn has to be added. Many years of maturing are needed before the Balsamic Vinegar may be taken. The protection Authority requires a minimum of 12 years' maturing for the type sealed in the Giugiaro bottle with the White Cap, and at least 25 years for that sealed with the Gold Cap. In a battery running at full production, Balsamic Vinegar can generally be taken from the smallest barrel only, in a quantity limited to a maximum of 3 litres, once a year.

Additional Information about Acetaia La Bonissima Balsamic Vinegar of Modena

All of the Balsamic Vinegars that we offer come from the Acetaia La Bonissima Distillery, of Modena. It is owned and managed by Franco and Donatella De Pietri. Acetaia La Bonissima is located in Casinalbo, several kilometers from the center of Modena, a small province within the region Emilia Romania. We felt it was important to use the copy provided directly by the distillery to describe each Acetaia La Bonissima Balsamic Vinegar. We offer all the varieties and sizes as we have had requests for even the most expensive and are pleased to fully represent the De Pietri family’s production of all classifications whether Classic, Vintage, Excellent or Traditional.

Please note that we ship this product only within Canada and the Continental USA. For shipping to the Continental USA we have to obtain Prior Approval via our FDA account. Contact us via: brenda@timewellspentgifts.com if you wish to arrange shipment to the Continental USA.

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