The BALSAMIC VINEGAR OF MODENA. is a vinegar-based dressing that's unique in the world. It comes solely from the province of Modena, where the product ages to perfection thanks to the characteristic climatic conditions.
Free from aromatic substances, this condiment is obtained from the slow and progressive acetification of cooked must.
During the long ageing process in a set of barrels made of different types of wood, the product acquires its amazing and distinguishing features: the characteristic fragrance, with an evident but pleasantly harmonious acidity; the glossy, richly deep brown colour; the sweet, sharp, well-balanced flavour, savoury, generously full-bodied but with velvety undertones; a density expressed in the proper degree of smoothly-flowing, syrupy consistency.
Fragrant and flavoursome, this very special condiment brings out the best in the most different, unusual and difficult culinary pairings.
A unique sensory experience.
A burst of spontaneous joy for the palate, a sublime Italian flavour. Timeless recipes, traditions that repeat themselves to create this precious condiment, unrivalled protagonist of memorable dishes.
We have taken particular care in selecting a series of traditional Balsamic vinegar specialities presented in a unique, modern, refined guise that fully expresses our taste for excellence, glamour and luxury.
An ongoing selection made by L-Originale with almost obsessive attention to detail, to offer you only the best, day after day.
We only select Traditional Vinegars made from artisanal manufacture: unique, I.G.P. certified and D.O.P., aged for decades in wooden barrel, as instructed by the tradition.
Condiments - the condiments or general balsamic vinegars do not undergo to any of the production rules legally set for DOP or IGP.
Not all the Balsamic Vinegar is the same balsamic. There are three different categories with different method of production and ingredients, which generate a substantial change in terms of quality of the final product.
ABM - Aceto Balsamico di Modena I.G.P. - the cheepest one- it is recommended for cooking.
Raw Materials: Cooked must from grapes, wine vinegar and optional caramel (max 2% w/w)
Making Procedure: Mix of the starting materials, facultative maturation in a single barrel and bottling. The overall procedure is carried out on industrial scale.
Legal Aging: Legally spoken, it has to ensure a minimum of 60 days aging.
On the market place a wide range of products which are classified as Aceto Balsamico di Modena I.G.P can be found and they all present the most different characteristics. The production, in fact, can be made on an low cost industrial scale or with the best antique traditional ways and methods.
L-Originale only deals with Aceto Balsamico di Modena I.G.P. produced in an artisanal way and aged 8 and 12 years without caramel
Aceto Balsamico Tradizionale di Modena D.O.P. - the most precious one- it is recommended for seasoning
Row Materials: Cooked must from grapes harvested in Modena or Reggio Emilia provinces of permitted vine cultivars.
Making Procedure: Alcoholic fermentation of sugars, acetic oxidation, aging period inside a set of wooden casks, refilling procedure throughout the years, annual withdrawal and bottling. The overall procedure is carried out on small scale
Legal Aging: The residence time of the product inside the set of barrels is ruled out by the refilling and withdrawing procedure. The minimum aging time is not less than 12 years.
By the way, did you know that from a casks-battery (usually 5 to 6 casks per battery, the first and biggest cask starts with 50-60 liter, the last one 15 liter) of Traditional Balsamic Vinegar of Modena, we collect ONLY 10% of final product from the last and smallest one -about 1,5 liter- every year?
This Vinegar must undergo strict rules of production. ONLY the ABTM CONSORTIUM can certify the quality of the bottled product, in a precise way set by the law.
L-Originale only deals with 12 and 25 years old vinegar.