THE BALSAMIC JOURNEY
Following the centuries of an oral tradition, a monk from a monastery was among the first to write down a recipe to obtain the “perfect Balsamic Apple Vinegar”. His text, written down a long time ago, teaches us that the choice of apples, the quality of the casks, the perfect cooking, and time are the fundamental ingredients.
THE BALSAMIC JOURNEY
Following the centuries of an oral tradition, a monk from a monastery was among the first to write down a recipe to obtain the “perfect Balsamic Apple Vinegar”. His text, written down a long time ago, teaches us that the choice of apples, the quality of the casks, the perfect cooking, and time are the fundamental ingredients.
ANCIENT CRAFTSMANSHIP
Obtaining a great balsamic apple vinegar depends on the competence, experience, and taste of its maker. This requires a careful selection of the apples, an accurate method of cooking, and a complex aging process in casks made from various woods in various sizes. Time is the final element essential for the natural course of perfect aging.
The dark brown color, the intense smell, which hides the scents of apples and the hints of fine wood. A piece of art, maintained throughout decades, which seals the quality and taste of a product capable of defying time.
“THE PERFECTION OF THE BALSAMIC APPLE VINEGAR DEPENDS SOLELY BY FOUR CONDITIONS: CHOICE OF THE APPLES, SKILLS IN COOKING, QUALITY OF THE CASKS AND TIME.”
ANCIENT CRAFTSMANSHIP
Obtaining a great balsamic apple vinegar depends on the competence, experience, and taste of its maker. This requires a careful selection of the apples, an accurate method of cooking, and a complex aging process in casks made from various woods in various sizes. Time is the final element essential for the natural course of perfect aging.
The dark brown color, the intense smell, which hides the scents of apples and the hints of fine wood. A piece of art, maintained throughout decades, which seals the quality and taste of a product capable of defying time.
ANCIENT CRAFTSMANSHIP
Obtaining a great balsamic apple vinegar depends on the competence, experience, and taste of its maker. This requires a careful selection of the apples, an accurate method of cooking, and a complex aging process in casks made from various woods in various sizes. Time is the final element essential for the natural course of perfect aging.
The dark brown color, the intense smell, which hides the scents of apples and the hints of fine wood. A piece of art, maintained throughout decades, which seals the quality and taste of a product capable of defying time.
“THE PERFECTION OF THE BALSAMIC APPLE VINEGAR DEPENDS SOLELY BY FOUR CONDITIONS: CHOICE OF THE APPLES, SKILLS IN COOKING, QUALITY OF THE CASKS AND TIME.”
HOW IS THE BALSAMIC
APPLE VINEGAR IS MADE
Balsamic apple cider vinegar is a complicated process that is made in 3 major steps.
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The First step is the production of apple cider vinegar, where a traditional long process of fermentation and acidification is applied for a few weeks so that the product receives the maximum amount of valuable nutrients and aromatic components of the apple.
Then it is aged in oak barrels for a long time 10 – 12 months where with secondary fermentations and reactions the sour taste is reduced and a palette of aromas develops that elevates all the senses.
The Second Step is the apple syrup production and the process is to boil apples together with aromatic natural herbs so that the product acquires a unique golden color and sweet taste.
The Third and the final stage is to add the boiled apple syrup to the aged apple cider vinegar and remains in oak barrels and the balsamic apple vinegar is created by secondary fermentation.
” The harmonic combination of sour and sweet prepared with unparalleled art. ”
STEP
0
The First step is the production of apple cider vinegar, where a traditional long process of fermentation and acidification is applied for a few weeks so that the product receives the maximum amount of valuable nutrients and aromatic components of the apple.
Then it is aged in oak barrels for a long time 10 – 12 months where with secondary fermentations and reactions the sour taste is reduced and a palette of aromas develops that elevates all the senses.
STEP
0
The Second Step is the apple syrup production and the process is to boil apples together with aromatic natural herbs so that the product acquires a unique golden color and sweet taste.
STEP
0
The Third and the final stage is to add the boiled apple syrup to the aged apple cider vinegar and remains in oak barrels and the balsamic apple vinegar is created by secondary fermentation.
AGED VINEGARS
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