The tradition of producing the famous Aceto Balsamico goes back hundreds of years in the Italian province of Modena. The "King of Vinegars" is produced according to a traditional method and takes many years to mature. Choice ingredients and careful production methods make this vinegar speciality a real highlight of the local culinary tradition.
The fermentation process undergone by an Aceto Balsamico di Modena is highly complicated and takes many years. The old, family recipes are carefully guarded secrets. Moreover, balsamic vinegars of differing degrees of maturity are blended together to achieve the desired flavour. Even a Balsamico which has been stored for several years cannot be considered to have completed its maturation. For this reason, the length of maturation gives no indication of the actual quality of a vinegar. It is even against the law to specify an age on the label. Only the combination of length of maturation, traditional storage method and above all the mixing ratio of grape must to wine vinegar can ultimately determine quality. The higher the proportion of grape must, the better the quality and the more delicate the aroma.
- Valuable ingredients:
Balsamic vinegar of Modena PGI 60 % (cooked grape
must**, wine vinegar**), cooked grape must**, cornstarch*
allergenic ingredients: sulphur dioxide and sulphites> 10mg/kg
- vial, 150ml
- Packaging material:
- Storage advice:
- Store in a cool, dark place.
- Origin of the raw material:
- 100% bio
- High-quality Demeter ingredients, processed naturally
- Product/raw material from long-standing cultivation project / long-standing partnership / collaboration (with producer association)
- Without auxiliary agents or additives
- Selected origin
Average nutritional value & analysis results per 100 g:
- 1.070 kJ / 252 kcal
of which saturates
of which sugars
- 0,8 g
- 0,00 g
- Sesame Seeds
- not contained
- traces possible
The Crema is produced using the fine, Demeter Aceto. A result of the unique marriage of grape must, produced by cooking in the traditional manner outdoors over an open fire, and a similarly high-quality Aceto Balsamico die Modena IGP, this Crema is remarkable for its excellent, full-bodied flavour ? achieved thanks to a high proportion of 60 % Aceto Balsamico di Modena. Its typical colour is exclusively the result of the production process. No colouring is used. Unsulphurated grapes are used for this Aceto. Sulphites can be generated during the natural fermentation and maturation process.
Tips for preparation
For decorating or enhancing.