Affinato 12 yr Traditional Balsamic Vinegar of Modena PDO
Traditional Balsamic Vinegar (or Aceto Balsamico Tradizionale) a type of balsamic vinegar produced in Emilia Romagna region of Italy. Traditional Balsamic Vinegar (TBV) is produced from cooked grape must, aged at least 12 years, and is protected under the European Protected Designation of Origin (PDO) system. Although the name is similar to the Balsamic Vinegars those two are very distinct products both in their composition and manufacture. Making process of the TBV starts from freshly squeezed grape juice and finishes with sensorial evaluation of the aged vinegar. Under a technological perspective, basic steps are required including cooking of the grape must, alcholic fermentation by yeasts, acetic oxidation by acetic acid bacteria and a very long slow aging within a barrel set of different woods (oak, cherry, walnut, chestnut and juniper...).