Description
PDO BALSAMIC VINEGAR OF MODENA
Traditional PDO Balsamic Vinegar of Modena is obtained exclusively from grape musts from the vineyards of Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, Occhio di Gatta.
The fresh musts obtained by pressing are cooked on a direct fire in an open-air boiler at temperatures around 80 ° C. The product thus obtained, or cooked must, is grafted with old vinegar (mother graft) and subjected to a fermentation, acetification and aging process that takes place in a battery of barrels for a minimum of 12 years and following the practice of annual decanting , which consists in bringing each barrel back to the level, starting from the smallest, with the necessary quantity of vinegar, taking it from the previous barrel in the series; the last barrel, the largest (mother barrel) is instead brought back to the level with cooked must.
The production area of Traditional PDO Balsamic Vinegar of Modena includes the entire territory of the province of Modena, in the Emilia-Romagna region.
