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Traditional BalsamicVinegar of Modena D.O.P. "Affinato"

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$130.00
/ 3.5 fl oz
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Quick Overview

Traditional BalsamicVinegar of Modena D.O.P. "Affinato" White Cap:
Traditional Balsamic "Affinato" Balsamic Vinegar is aged for at least 12 years before it is graded by the Consortium of Balsamic Vinegar of Modena. Then after receiving the required taste and quality scores, this balsamic receives one of the most prestigious labels in the world: Traditional Balsamic Vinegar of Modena, Affinato. Similar in flavor to the Extra Vecchio, the Affinato is naturally rich and syrupy from its aging process and is a delight to the palate.

Serving Suggestions: Use to jewel a parmesan or pecorino, over ice cream, meats or vegetables.

Storage and Handling:
Keep at room temperature, sealed, away from sunlight. Balsamic vinegars only get better over time!

Traditional BalsamicVinegar of Modena D.O.P. "Affinato"

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Traditional BalsamicVinegar of Modena D.O.P. "Affinato" White Cap:
Traditional Balsamic "Affinato" Balsamic Vinegar is aged for at least 12 years before it is graded by the Consortium of Balsamic Vinegar of Modena. Then after receiving the required taste and quality scores, this balsamic receives one of the most prestigious labels in the world: Traditional Balsamic Vinegar of Modena, Affinato. Similar in flavor to the Extra Vecchio, the Affinato is naturally rich and syrupy from its aging process and is a delight to the palate.

Serving Suggestions: Use to jewel a parmesan or pecorino, over ice cream, meats or vegetables.

Storage and Handling:
Keep at room temperature, sealed, away from sunlight. Balsamic vinegars only get better over time!

Traditional Balsamics: In addition to minimum age requirements (see below), Traditional Balsamic Vinegars must undergo rigorous testing and tasting by one of four Balsamic Vinegar Consortiums of Modena, in order to bear their seal of approval and DOP status. 5 judges will blind taste test each batch and grade each on 5 aspects of the balsamic for a combined score. A Traditional Balsamic must be aged a minimum of 12 years and depending on its aging and points received from the consortium, can receive the title of either:
a) Affinato or Vecchio – Min 12 years and min. 224 points
b) Extra Vecchio – Min 25 years and min. 341 points

Balsamic vinegars are made from a variety of grapes that are picked while they’re still ripe. After being picked, they are immediately cooked under an open night sky and reduced down to grape must. They are then filtered and cooled and put into barrels usually containing about 30% of the must left from the previous batch from the same barrel. This ensures the incorporation of characteristics from the previous balsamic into the newest part of the batch. The barrels must be stored in a place where the air circulates well so that the aging must can breathe and rest. As time passes, the must partially evaporates, causing the density of what remains to increase. All throughout this process, the must is transferred from barrel to barrel, each of a different wood, according to the producer’s secret recipe, so that it will absorb the flavor of the wood, and become the perfectly rounded balsamic we expect.

Additional Information

UPC/EAN 672640305007
Unit Size 3.5 fl oz

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