Additional information
Packsize | 6/500 ML, 6/750 ML |
---|
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.
Packsize | 6/500 ML, 6/750 ML |
---|
The fruity character of Saba makes it an ideal supplement to any dessert.
San Giuliano balsamic vinegar of Modena is obtained by the fermentation and maturation of pure grape must and wine vinegar in wooden casks. It has a fragrant bouquet and a balanced sweet and sour taste. These exquisite characteristics make it an ideal condiment, equally good for the simplest and most sophisticated dishes. It is excellent on boiled foods, as well as oven-prepared meats and fish, and also adds a delicate taste to vegetables and salads.
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.
A unique creation from 3-Michelin Star chef, Massimo Bottura, the delectable aroma and taste comes from aging traditional balsamic vinegar with prized Vignola cherry wood, resulting in a balsamic vinegar infused with a luscious cherry flavor! It’s delicious!
Consistancy is compared to a chocolate sauce. Shades of brown with bright mirror refflections. Aromas of grapes, apples and caramel with a well-balanced hint of wild flower honey and maple syrup.
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.