Additional information
Packsize | 6/8.8 OZ |
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La Corte (the court) is a bottling from a barrel in a batteria that has been topped-up at least 5 times.
Packsize | 6/8.8 OZ |
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Subtle notes of butterscotch and toffee are the back-bone of this medium-syrupy Balsamico. Nutty flavors to accentuate in sauces and marinades for meats, especially as a substitute whenever red wine is included in a recipe. Drizzle over fire-roasted beets or stirr in pumpkin puree for additional sweetness and complexity.
Cavalli Balsamic Classico Condimento is carefully crafted from grape must aged in barrels of various woods including cherry and juniper. This more affordable balsamic seasoning is popular for using in the preparation of fine foods. It is so named to distinguish it from the more precious Tradizionale Balsamic Vinegar.
Del Destino Italian vinegars reflect the very best of the traditional Balsamic Vinegars of Modena. Twice certified, these vinegars simulate the sweetness and thickness of the aged Aceto Balsamico Tradizionale. Balsamic Vinegar is now being graded and certified similar to the ways wines, cheeses and meats are graded and certified. This promotional material is to assist in the understanding of whom, why and what the regulations and criteria for certification are. Atalanta carries the One and Three Diamond Quality. Del Destino Vinegar is certified by PGI (Protected Geographical Identification) and also by Cermet (Italian Process Certification.) After the vinegar is CERTIFIED TWICE, it is then graded utilizing the Diamond System.
The sweet Trebbiano grape must is reduced until a delicate golden color, then transferred to oak barrels previously acidified by mother vinegar in order for it to generate the acidification process.
Very few producers (if any) can have a batteria made entirely of precious cherry wood. Ciliegio (cherry) is a limited-number bottling from a 20-year travassi barrel of a batteria made entirely of cherry-wood barrels. Do you remember the smell of a freshly baked cherry pie? That is the first image that comes to mind along with freshly picked amarene (sour cherries). Sweet, clean and very aromatic.
Villa Manodori Balsamics are produced in very small quantities by Massimo Bottura, chef and owner of Osteria Francescana restaurant in Modena. This artisan aceto is made using exclusively organic Trebbiano grapes that are crushed into a must and aged in a battery of oak, chestnut and juniper barrels. The dark color and rich aroma of the vinegar makes it very versatile.