Aceto Balsamico di Modena 10 YO "Palla" - 250ml
Balsamic Vinegar of Modena has been documented as far back as 1508 when Alfonso I
d’Este, Duke of Modena had his own vinegar facility. Balsamic vinegar begins by cooking
the juice of white Trebbiano grapes over an open fire at a temperature of about 155
degrees Fahrenheit. The juice is concentrated by one half to one third, intensifying the
flavor of the dense liquid called Must. The Must is then blended with previously aged
balsamic vinegar and stored into large wooden barrels where fermentation begins. The
successive phases of fermentation and maturation are carried out in a series of barrels
of different woods (mainly cherry, mulberry, juniper, oak and chestnut) with capacities of
decreasing sizes. They are stored in attics and on average, 10% of the volume is lost
through evaporation each year. (Orders Over $75 Ship FREE!*)
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- Manufacturer: Fattoria Estense
