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.
Produced from premium Demeter grapes grown in strictly regulated biodynamic cultivation and processed in artisanal family-run businesses. 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:
Cooked grape must**, wine vinegar**
allergenic ingredients: Sulphur dioxide and sulphites> 10mg/kg
- Bottle, 250ml
- Packaging material:
- Glass, Cork
- Storage advice:
- Store in a cool, dark place.
- Origin of the raw material:
demetergeschützte geografische Angabe
- geschützte geografische Angabe
- 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:
- 835 kJ / 196 kcal
of which saturates
of which sugars
- 0,3 g
- 0,00 g
- Sesame Seeds
- not contained
- traces possible
The Naturata Demeter Aceto Balsamico di Modena is made from grape must and red wine vinegar. The grapes used are cultivated in the province of Modena by a family-run business working according to biodynamic principles. Trebbiano grapes are only picked when they have developed their fullest aroma. They are pressed and their juice filtered. After a short fermentation period, the must is boiled down until concentrated. To do this, a traditional method is employed which is also used for the Aceto Balsamico Tradizionale, the finest balsamic vinegar: The grape must is thickened directly over an open fire at around 70 °C. Then, the grape must is stored in wooden casks until mature. The flavour of the grape must is finally rounded off according to a traditional recipe by mixing with red wine vinegar and then filled into bottles. Unsulphurated grapes are used for this Aceto. Sulphites can be generated during the natural fermentation and maturation process.
Tips for preparation
A mild seasoning for a host of recipes and ideal for light summer salads.