General information

The production of the famous Aceto Balsamico has a centuries-old tradition in the Italian province of Modena. The "King of Vinegars" is made by a traditional process and must mature for many years. Selected ingredients and careful production make this vinegar specialty a real highlight in the home kitchen.

Production

Naturata demeter Acteo Balsamico di Modena is made from must and red wine vinegar. The grapes for this are grown in the province of Modena by a biodynamic family business. Trebbiano grapes are harvested only when the aroma is fully ripe. Drain and filter the juice. After a short period of fermentation, the must is concentrated by boiling. A very traditional process is used here, which is also used for Aceto Balsamico Tradizionale - the best balsamic vinegar: the must is thickened directly over an open fire at around 70 °C. The grape must is then stored in wooden barrels to mature. To round off the taste, the must is mixed with red wine vinegar according to a traditional recipe and then bottled. Unsulfurized grapes are used for this Aceto. Sulfites can occur naturally during fermentation and aging.

Usage

A mild spice for numerous recipes and ideal for light summer salads.

Nutritional values and analysis results based on 100 ml:

Energy 835 kJ / 196 kcal

Fat 0.0 g

Of which saturated fat 0.0g

Carbohydrates 44 gr

Of which sugars 38g

Proteins 0.3 g

Salt 0.0 g

INGREDIENTS (INCI): COOKED MOST**, WINE VINEGAR**

* = from controlled organic cultivation ** = from biodynamic cultivation (Demeter)