New Balsamics 2008
Crema di Aceto Balsamico:
The process starts with freshly pressed must from Lambrusco and Trebbiano grapes. The must is brought to a boil in a large open vat and reduced for 36 hours until shiny, thick and almost caramelized. The reduced must is then carefully blended with 12-year-old balsamic vinegar to add depth and acidity. 100 ml/3.38 oz
- Perfect partner to finish grilled meats or drizzled on panna cotta or ice cream.
Balsama Bianca:
This delicate floral vinegar starts with the must from Trebbiano grapes. The must is cooked under open flame in a large open vat for 30 hours. Once the must is reduced it has a delicate golden color. The grape must is then added to oak barrels with a mother vinegar to start the fermentation process. The barrel is tightly sealed to avoid oxidation and discoloration of the vinegar. The vinegar is then left to acidify and ferment for 4 years. The result is a vinegar with deep golden color from aging in oak barrels, rich floral notes on the palette, and sweet soft acidity. 100 ml/3.38 oz
- Delightful paired with delicate greens, broiled grapefruit with toasted almonds, or deglaze a pan after searing a chicken breast.
Classico:
This vinegar is based on cooked Trebbiano and Lambrusco grape must from Modena. The must is cooked in an open vat for approximately 30 hours to reduce and intensify the must. At this point the must is placed in oak barrels with a mother vinegar base which starts the fermentation and acidification process. The young balsamic is then blended with 10% red wine vinegar produced by the Leonardi family. The barrels are left open with only gauze covering the hole to allow the vinegar to evaporate and oxidize. The most intense summer heat is needed to complete the process. The finished product is rotated and aged in a limited selection of varied wood barrels for 2 years. 250 ml/8.45 oz
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