Additional information
Packsize | 6/500 ML |
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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.
The flavor profile of a balsamic vinegar is defined by its must content. The more must, the sweeter the taste. Modenaceti Classic sets the highest standards for a Balsamic Vinegar of Modena for salads. It is matured balsamic vinegar with a slightly tart-taste profile that enhances all types of salads.
La Corte (the court) is a bottling from a barrel in a batteria that has been topped-up at least 5 times.
Rich & thick…an extraordinarily dense balsamic vinegar with predominant sweet notes, maintaining the famous bouquet of aromas. Riccardo balsamic vinegar is a 2008 Sofi Gold Medal Winner, a vinegar of exceptional quality made according to the original recipe of Riccardo Giusti.
Distinguished by its roundness & sweetness, Riccardo balsamic can be added directly to most foods as a thick sauce…ideal for barbecued meats, & cooked meats including poultry, seafood, & game. Drizzle over cheeses, fresh fruit, pancakes, or crepes.
Acetaia Leonardi’s Saba is unique. The family’s Trebbiano and Lambrusco grapes are grown in the 7 hectares surrounding the family home and acetaia. After a gentle crushing, the juice and pulp is coarsely filtered and the mosto (mash),is cooked (cotto) in an open copper vat at 175-200°F for a day or two, reducing it to about a third the volume. The concentrated mosto cotto is then cooled and placed in large oak casks which were previously inoculated with a mother of vinegar, a batch of vinegar alive with a culture of aceto-bacteria. The Saba will stay in the casks for almost 4 years, giving a deep complexity to the Saba, without converting it to vinegar.
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.