Dolce Nettare Organic Balsamic Vinegar (Barrel Aged) High Density, Imported from Modena, Italy...(250 ml)

About the product

  • Barrel Aged and Reduced in Modena, Italy
  • Thick and Satin Smooth with Complex Flavors of Trebbiano and Lambrusco Grapes
  • Thick and smooth, this is a 1.33 density balsamic, comparable to a 25 year old in thickness.
  • Using the "Solera System" this exceptional product is aged in chestnut, oak, mulberry and ash wood barrels to produce the perfect balance of sweetness and acidity.

Dolce Nettare (Sweet Nectar) Balsamic "Organic Natural" Reduction...Barrel Aged in Modena, Italy

 

Our dark condimento is of the highest quality and is made in Modena, Itlay from cooked, high quality caramelized grape must from Trebbiano and Lambrusco grapes. The grape must in our Condimento is cooked over an open wood fire, just as DOP Traditional Balsamic grape must is. It is cooked down to the same consistency, density and dry solid extracts. DOP Traditional Balsamic dictates that wood-fire-cooked grape must is then put directly in to old, firedwood barrels which were used to age balsamic in years past. These barrels become progressively smaller as the product becomes thicker and naturally evaporates over time. The barrels as well as the product they once contained, add character to the must over time. Nothing is ever added to the cooked, caramelized must of DOP balsamic. Pro-biotic wild yeast and acetic bacteria colonize it and eventually raise the acidity. It slowly ages in this manner and turns in to "vinegar" by itself over the course of many years, hence the scarcity and price tag. Our Condimento is inoculated with a very small amount of premium quality, barrel aged Italian wine vinegar. The barrel aged wine vinegar introduces the natural acetic bacteria and yeast and begins the process from cooked grape must to “condimento.” It is then aged using the Solera method which dictates that it be placed in a succession of different types of very old, fired wood barrels, each of which previously contained residual amounts of older balsamic dating back as far as 18 years and in some cases 25 years. It’s topped off as it moves from barrel to barrel, based on the Solera method, and with younger, wood fire cooked grape must as it naturally evaporates. As with DOP balsamic, our condimento’s very low acidity of 4% is a function of the grape must being naturally cooked down, condensed, caramelized and aged without additives, unlike so many “balsamic-like” products on the market which are not from Modena.

 


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