ABTM - Aceto Balsamico Tradizionale di Modena DOP - CLASSIC LINE
Our continual search is rich with emotions, tastes and new paths that push us to rediscover the flavor of ancient traditions. It encourage us to select only top-quality gastronomy delicacies.
All of the products of the Classic Line are born in a stunning vinegar loft in the very closed neighborhood of Modena: a place exhibiting love, traditions and a high professional standard, which are confirmed by the first taste.
We are glad to share these unique excellences with you as they represent the best Balsamic of our territory, products with unmistakable features.
Ingredients: cooked must ONLY, from grapes harvested in Modena or Reggio Emilia or from neighboring areas, permitted by the Production Regulations.
Making Procedure: the first step is alcoholic fermentation, which transforms the sugars into alcohol followed by an acetic fermentation step,which transforms the alcohol into acetic acid. Next is the aging period that is carried out in a set of wooden casks and requires a refilling procedure which occurs over several years, with annual withdrawals before reaching the final bottling. The overall procedure is carried out on a small scale.
Nice-to-know: from a set of 5 casks, starting with a cask of 50/60 liters and ending with a cask of 15 liters, one obtains only 10% of the final product, which corresponds to 1,5 liters a year.
Curiosity: it should be noted that ABTM is the ONLY food product which, over time and regular supervision, can improve its quality refining and aging in barrels.
Its shelf-life is 10 years. Thus, if it is opened, it must avoid refrigeration and direct sunlight. Room temperature is optimal and therefore perfect.
The ABTM museum of Spilamberto offers the opportunity to see the oldest bottle of aged Balsamico in the world. It is housed in an antique wardrobe from the 1700s and wrapped in a sheet of paper. On this paper it is written:
“Vinegar taken out of one of the flasks owned by Gregori family in Modena, in 1740”.
On the 17th of February 1943 (after 203 years) it was sampled and examined by a group of Expert Tasters:
Signed by Giulio Jacoli Cesare “A group of expert tasters sampled it and the result was amazing: the sample, which was 273 years old, had a double degree of acidity compared to today’s standard and the sugar level was much lower with a flavour that was more than satisfying”.
Today, more than 300 years later, we believe that it could amaze us once again.
IMPORTANT: use this product RAW as a final condiment on your recipes. Never cook it.
Legal Aging: minimum of 12 years.
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.