Traditional Balsamic Vinegar " Affinato" by Compagnia del Montale Reviews
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Traditional Balsamic Vinegar " Affinato" by Compagnia del Montale Feature
- Aged balsamic vinegar with the seal from the Consortium of BAlsamic producers of Modena
This aristocratic legacy was handed down from generation to generation. The Traditional Balsamic Vinegar of Modena has always stood for culinary excellence, an exclusive pleasure of the privileged elite. As early as 1500 the Traditional Balsamic of Modena was highly esteemed by the dynasty of Modena and produced in the ducal vinegar cellars. Today this condiment is appreciated throughout the world for is unique flavour features, its fall rich, sweetly sour taste, nuanced with a velvety nuttiness and hearty bouquet. The traditional recipe demands patient dedication. The boiled trebbiano grape must is left to age for many years in attics, where it is tenderly cared for and moved gradually through a series of barrels, each one smaller than the previous me, made from different kinds of wood. 0nly upon completion of this carefull process is the vinegar, tapped from the little casks, worthy of the prestigious Traditional Modenese Balsamic Vinegar label. These are the most highly prized, aromatic little bottles of all, created by centuries old technique. Use of the adjective "Traditional" is granted subject to a rigorous examination by the Committee of Certified Tasters. Needless to say, the Traditional Balsamic Vinegars of the Compagnia Del Montale have passed this test with top marks, and therefore rank among the crème de la crème in terms of rich density and pleasant sweetness, harmonized by just the right degree of acidity. Before being marketed, the Traditional Balsamic Vinegar of Modena is aged for at least 12 years in small casks and then it is examined by the Committee of certified tasters. After strict examination, it is bottled and marked by the Association with a seal. The testers verdict is expressed using a points system to classify Balsamic Vinegar of Modena as Affinato (Old) or Extravecchio (Extra Old), the only two officially-recognized types. The vinegar must only be bottled in bottles having the shape and capacity of the Giugiaro bottle.
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Jun 07, 2011 04:22:05
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