Balsamic vinegar of Modena organic “Foglia Verde”

“YOUNG” CONDIMENTS

TRUFFLE BALSAMIC CONDIMENT

Description

Ingredients Cooked grape must, wine vinegar, refined black truffle, aroma, salt.

Physical/Chemical Features Acidity: ≥ 5% Density: ≥ 1,28

Shelf life Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES

Appearance Limpid and brilliant.

Colore Dark brown.

Smell Persistent,intense, pleasantly acetic.

Flavour Balanced.

PACKAGE

Description Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups.

WHERE AND HOW TO USE

The truffle balsaic condiment is not a good match for fruits or desserts. It gives its best with beaf, seasoned cheese, eggs and risotto.

Nutritional declaration in 100 g Energy value 251 Kcal - 1061 Kj Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins 0 g 0 g 57,7 g 57,6 g 1,02 g 0,17 g Our classic balsamic condiment is enriched by the refined black truffle juice. The truffle intense but harmonius flavour combines very well with the balsamic grape notes.

“YOUNG” CONDIMENTS

Then we produce mature condiments: they are dark, because they are cooked in furnace, with a percentage of wine vinegar of about 20%. After a 3 years aging in durmast barrels, we proceed with sharpening the taste with an ageing that, with a minimum of other two years, it goes at twenty years in bottles of different woods like: mulberry, cherry-tree, pear tree, ash, juniper and a lot of chestnut. The during of the ageing determines, in addition to the taste and the scent, the density and the acidity: the more it gets old, the more it gets thick. This making process bring us to have products with an acidity lower than 6% and therefore they never can call Balsamic Vinegar of Modena even if the components and the making are the same, in different quantitatives, with different times.