RISERVA - DARK BALSAMIC VINEGAR
IMPORTED FROM: MODENA, ITALY
Modena is an amazing city in the heart of Italy’s Emilia Romagna region between Parma and Bologna. Like most of the Emilia-Romagna provinces, Modena was part of the ancient pre-Roman Etruscan civilization’s territory before Rome took over. The inner city is a perfectly preserved medieval town with cobblestone streets and home to one of Italy’s most striking cathedrals. The Duomo of Modena is a 12th-Century cathedral dedicated to St. Germain and has been declared a UNESCO World Heritage Site due to its impressive Gothic architecture.
Balsamic Vinegar of Modena is an ancient product having been recorded in the royal archives of Emperor Henry II in 1046, when he gave some as a gift to Countess Matilde of Canossa. At that time it was used as an elixir and the recipe was a secret, passed from father to son. Since then, Balsamic Vinegar has been known as a precious condiment with special therapeutic properties and health benefits.
NOLA Blends Riserve Dark Balsamic Vinegar recipe extends back to 1889. Surrounded by rural farmland and filled with a passion for the Earth’s bounty, the recipe continues under the watchful, third generation eye. Prepared using ancient, traditional procedures, its process begins with carefully hand-selected Lambrusco and Trebbiano grapes, which are ideal for a quality product. The grapes are pressed, and the resulting juice (called “must”) is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight. The liquid is then decanted into wooden barrels (chestnut, oak, juniper, and cherry) and left to age where it transforms into vinegar. As time elapses, part of the liquid evaporates and the other part of the liquid is absorbed into the wood. This is called “rincalzo” (which happens in the period of grape harvest). The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel. And, so continues the process.
True artisan quality and a centuries old recipe. The vinegar is aged in small barrels under the traditional methods with strict controls. It reaches a perfect balance of aroma and flavor when fully mature.
Dark as night with a heavenly thick consistency and a sweet, pungent taste that delights your olfactory senses and taste.