250 ml balsamic vinegarRead more...
|Article number:||FOODbazar Classics|
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Balsamic vinegar is made from late-picked trebbiano grapes from the Modena area.
Aceto balsamic traditizionale is at least twelve years old, but there is balsamic vinegar for sale that is much and much older and therefore much and much more expensive. The vinegar is made by heating the pressed grapes over a low heat and thus reducing. 30% -70% of the water present evaporates. Subsequently, balsamic vinegar from a previous production is added, after which a fermentation process starts in which the sugars are successively converted into alcohol and then into acetic acid.
The vinegar is stored in wooden barrels that are stored in acetaia. The vinegar evaporates slowly and is then supplemented with vinegar from a later batch.