Fattoria Estense Balsamic Vinegar (12-year Aged)

TASTING NOTES FROM THE CURATOR

Produced under the strict regulations of the IGP, this Aceto Balsamico Di Modena IGP (Balsamic Vinegar of Modena IGP) is made with grapes from the Emilia Romagna Region in Italy, aged in oak barrels for 12 years.

A faint aroma of sweet and sour notes with undertones of oak and cooked must, the texture is smooth and runs like liquid syrup. A medium-bodied balsamic, Fattoria Estense Aged Balsamic Vinegar shows a complex yet balanced flavour with a yielding acidity towards the finish.

PREPARATION OR PAIRINGS

Somewhat more acidic and thin compared to Balsamics from Modena aged further along, nonetheless Fattoria Estense holds its place in a chef’s pantry as a Balsamic Vinegar of Modena due to its balanced flavours and versatile use. A younger vinegar such as Fattoria Estense, with its balanced tartness and syrup-like consistency, fares very well with vinaigrettes and salads, perfect when drizzled over grilled meats and vegetables as a finishing sauce.

If you’re looking for something more special, impress your guests with a pound cake topped with fragole all’aceto balsamico (a recipe of strawberries, balsamic, caster sugar and lemon juice), garnished with a dollop of whipped cream and a sprig of mint.

THE BALSAMIC TRADITION OF MODENA

While balsamic vinegars can be found in all shops and supermarkets, a true, authentic balsamic vinegar uses traditional Italian methods and can only be produced in Italy’s provinces of Modena and Reggio Emilia, where it holds a PDO and IGP status for traditional balsamic vinegar and balsamic vinegar of Modena respectively.

The origins of balsamic vinegar can be dated back to 1046, when a silver bottle of balsamic vinegar made in Canossa, a town in the province of Reggio Emilia, was gifted by the Marquis Bonifacio to the soon-to-be Holy Roman Emperor Enrico III.

To date, the methods of creating authentic balsamic remains. Made only with Trebianno and Lambrusco grapes that provide the right balance of sweetness and acidity, Balsamic Vinegars of Modena IGP are picked at its peak ripeness and cooked over open top vats and aged in oak barrels or batterias, a set of progressively of smaller barrels for a minimum of 3 years. The finishing result is a dark and velvet smooth wine vinegar prized for its sweet acidity. Truly the black gold of Modena.

Storage Instructions

Store in a cool dry place.