Forgo heavy food, cigarettes, and other sensorial distractions before a #BalsamicVinegarofModena tasting.
Do as the Consortium does, and look out for the top 3 parameters when sampling #blackgold...
1️⃣ Visual identity
2️⃣ Smell
3️⃣ Flavor
#blackgold#enjoyitsfromeurope
#BalsamicVInegarofModena magic unfolds in the acetaia, the "cellars" where the #blackgold matures and ages. The barrels and casks of proscious woods in which the Aceto Balsamico di Modena mature are all housed in the acetaia. #blackgold#enjoyitsfromeurope
The rolling vineyards of Modena provide the grapes and later the must for our beloved #BalsamicVinegarofModena. While grapes from a number of different varietals can be used, we think Trebbiano (white grapes) and Ancellotta (red grapes) make the best Aceto Balsamico di Modena.
The cooked and concentrated grape musts of #BalsamicVinegarofModena must have a minimum total acidity of 8 gr/kg and a minimum dry net extract of 55 gr/kg. Everything about the production of Aceto Balsamico di Modena is incredibly particular...even the acidity of the grapes.
Lovers of #BalsamicVinegarofModena (like us) know that the best things in life take time. Balsamic Vinegar of Modena is matured in wooden barrels like these for 60 days to 3 years and beyond, the latter earning the title of 'invecchiato', or aged. #themoreyouknow#acetaia