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Balsamico

Balsamico

Balsamic Sauce

Rich and woody sensations, sweet and tart at the same time, with notes of dark cherries, dried figs, dates and caramel await as you open this precious bottle of ambrosia.

GRAPES

Avignonesi’s Balsamico is made from the must of Trebbiano and Malvasia grapes that are grown at Le Capezzine farm. These are the grapes also used for the production of Avignonesi’s Vin Santo di Montepulciano.

HARVEST

The grapes are collected and basket-pressed by hand to become must, in Italian mosto. The mosto is cooked very slowly over an open flame for 24 hours, until the water content is reduced by over 50%. The resulting cooked must, mosto cotto, is placed into wooden casks.

CELLARING

Each cask contains progressively older vinegar, a “mother of vinegar”, that assists in the acetification, turning the must into wine vinegar. The casks are stored in the acetaia, an attic cellaring room, where the living liquid is subjected to the heat of summer and the cold of winter. The acetaia contains several lines of casks, called batteria, each decreasing in size. Character development begins when the vinegar starts ageing in these small wooden casks. Made from different types of wood – oak, chestnut, cherry, ash and robinia – the casks allow the vinegar to take on many complex flavours. Once a year the vinegar is bottled from the smallest cask in the sequence. Each cask is then topped up with vinegar from the next cask in the line, with the largest cask getting filled with the new yield. None of the casks are ever completely drained, leaving some aceto madre (mother of vinegar) for the next year. This ageing process is similar to the solera process used for fine sherries, ports, sweet wines, and Spanish brandies. The bung holes of the casks are not stoppered, only covered with gauze and a weight, so over the course of a year about 10% of the Balsamico evaporates. Called the “angels’ share”, this evaporation significantly reduces the amount of vinegar and concentrates the flavour of the remaining liquid. The vinegar in the smallest cask will be much thicker and more viscous than the liquid in the successively larger casks.
Avignonesi is partner of Montepulciano’s certification project of denomination for sustainability

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Certifications

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Avignonesi has received the ‘Chiocciola’ (Snail) award in the
‘Slow Wine Guide 2024’
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