Balsamic Vinegar Rocca de' Rossi
Balsamic Vinegar of Modena PGI
A balsamic vinegar with a harmonious and balanced flavour, characterised by its full-bodied density, intense brown colour and persistent, delicate and pleasantly acetic aroma, obtained from fermented grape musts with the addition of wine vinegar.
Balsamic Vinegar of Modena is a condiment with an ancient history . The origin of this “Elixir” is lost in the mists of time: the ancient Romans already cooked grape must. The term “Balsamic” is more recent and derives from its historical use as a remedy for all ills. Considered a family heritage, it was mentioned in testamentary bequests and was a prized dowry in aristocratic marriages. It has always been jealously preserved in attics and cared for with passion from generation to generation.
Our Balsamic Vinegar is produced by selecting the best raw materials that are processed following the ancient teachings of tradition.
After the grapes have been pressed, the musts are cooked and left to refine for at least 60 days in barrels, casks or vats or in fine wood , such as oak, chestnut, oak, mulberry and juniper. During this maturation phase the woods give their best properties to the vinegar.
The result is a fine condiment with a unique flavour that blends perfectly with the different fruity gradations of Coppini Arte Olearia extra virgin olive oil . A product with an ancient history that is still the protagonist of the flavours of modern cuisine.
IDENTITY CARD OF OUR BALSAMIC VINEGAR
INGREDIENTS : Cooked grape must (from vines: Albana, Ancellotta, Fortana, Lambrusco, Montuni, Sangiovese and Trebbiano), wine vinegar.
PAIRINGS: The best use is as a condiment, but also on meat and fish, cheese, fruit (especially strawberries, peaches, tropical fruits) and ice cream. It is excellent with egg-based preparations and with oysters from Brittany.
CERTIFICATIONS : our balsamic vinegar has PGI certification (Protected Geographical Indication), one of the certifications recognized by the European Union to protect traditional production and enhance the specificities of agri-food products, in order to characterize the product-territory relationship.
