Traditional Balsamic -12 yr tradizionale – 100ml

Traditional Balsamic -12 yr tradizionale – 100ml


A complex sweet flavour and an intense dark colour. A truly “tradizionale” certified by the Consortium of Modena Sigilio Number BBE:22/02/2021 Ingredients: Grape must Use as a dip with fresh warm bread, pieces of parmessan, tempura. Add to bolognaise sauce. Add to beef casseroles. Add to game and venison stews. Add to a tomato base sauce for pasta. Use as a dressing. Use to make home made ketchup. Use with Lamb. Drizzle over oysters or over cheese on toast or add to a mozzarella salad. Reduce and use as a glaze to dot around the dish with a bed of prawns or sirloin steak and salad. Produced by the Malpighi family in Modena, which still make this product in the traditional way. Add a few drops to grilled vegetables (peppers, onions, carrots, parsnips, potatoes) or a few drops around a plate with grilled sirloin beef, duck or moist chicken 100ml Prodotto da: Famiglia Malpighi (Modena) Italia Estate: Malpighias Family Grapes: 50% Lambrusco Grasparosa, 50% Trebbiano Harvest: September/October Crushing: Slow and soft Cooking: direct fire with top-open vase Colour: dark Taste: Sweet Density: Syrupy Alcohol percentage: nil Aged: 12 years. Includes cork pourer How is balsamic made? The ripe juicy, matured grapes are cooked into a must in order to prepare them for the balsamic fermentation process in barrels. The grape must is placed in the first larger barrels and then it is moved in what is called the “battery,” a series of barrels of precious woods such as chestnut, oak, mulberry, locust, cherry. Their capacity decreasing (from 75 litres to 10 litres) each of which is capable of giving unique balsamic aromas, flavours and fragrances. The intensity and mellowness of the flavour is controlled by many natural factors in our farm. The temperatures in the loft where the barrels are kept affect the taste. In the summer the hotter weather causes more evaporation and a greater concentration of flavours.




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