Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Savory Sauces & Condiments

Affinato Traditional Refined Balsamic Vinegar DOP Aged 12+ Years | 3.5 oz

1st.jpg
1st.jpg

Affinato Traditional Refined Balsamic Vinegar DOP Aged 12+ Years | 3.5 oz

65.00

Villa San Donnino

DOP product product by the consortium of Aceto Balsamico Tradizionale di Modena (ABTM).

Traditional Balsamic Vinegar of Modena derives from the fermentation of boiled must by particular families of acetobacter, very often organized in bacterial colonies called "mothers", and of the subsequent slow maturation by enzymes over a long drawn out period, with mainly chemical–physical type transformations. The must used to obtain Traditional Balsamic Vinegar of Modena comes from crushed "Trebbiano" and other traditional grapes of Modena, for example "Lambrusco". The grapes are pressed and the separate uncooked grape juice or "must" is poured into open cooking vats. It is then boiled over an open fire where it is reduced and slowly concentrated. Boiling evaporates a variable quantity of water and devitalises the microbe load present at the start of the must causing it to lose its natural tendency to transform into wine. The cooked must is dark, distinctly tasty and perfumed, with an elevated sugary content. After boiling the must is cooled, decanted and placed in a series of casks of decreasing volume and different wood (oak, chestnut, mulberry, cherry, juniper, etc.) Each series of individual casks is called a "battery", and is left in the lofts of houses where it is subjected to seasonal temperature variations.

Quantity:
Add To Cart