Condimento Bianco
The Condimento Bianco is the lighter variety of the Aceto Balsamico di Modena. The Condimento Bianco is a popular choice wherever the dark colour of the Aceto could detract from the appearance of a dish.
Features:
Produced from premium Demeter grapes grown in strictly regulated biodynamic cultivation and processed in artisanal family-run businesses. Its low acidity of 4 to 5 % means it is classified not as a vinegar but as a "Condimento".
Ingredients
Nothing but the best: We only use organic ingredients of highest quality in our products.
- Valuable ingredients:
Concentrated grape must**, white wine vinegar**
allergenic ingredients: Sulphur dioxide and sulphites> 10mg/kg
- Content:
- bottle, 250ml
- Packaging material:
- glass, cork
- Storage advice:
- Store in a cool, dark place.
- Origin of the raw material:
- Italy
- Quality:
-
- demeter
demeterbeyond organic:
- 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
- Vegan
- Selected origin
Average nutritional value & analysis results per 100 ml:
- Energie
- 849 kJ / 200 kcal
-
Fat
of which saturates -
0,0 g
0,0 g -
Carbohydrates
of which sugars -
46,0 g
38,0 g - protein
- 0,1 g
- Salt
- 0,00 g
Dietary advice/Features:
-
crudités
-
vegan
-
vegetarian
Allergens:
- Egg
- Peanut
- Fish
- Gluten
- Crustaceans
- Lupines
- Milk
- Nuts
- Celery
- Mustard
- Sesame Seeds
- Soybeans
- SO2
- Molluscs
Allergy information:
- not contained
- traces possible
- contained
Production
The Naturata Condimento Bianco is also produced in the province of Modena in northern Italy. The white wine vinegar, enhanced with grape concentrate made from Trebbiano grapes, is bottled after a short maturation period. The transformation of grape juice into vinegar is brought about by vinegar bacteria. When these come into contact with oxygen on the surface of the vinegar, they can congeal to form the so-called "mother of vinegar" in which the bacteria multiply. This can take the form of a smeary top layer or a sediment. This phenomenon has no detrimental effect on the quality of the vinegar. It can only be prevented by the addition of an anti-oxidant or by increasing the acidity level. This, however, would lead to the Condimento losing its typical character. Unsulphurated grapes are used in production. 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.
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