Cavalli, Inc. This product is of, by boiling down the Most of white grape of Reggio Emilia production, it has been brewing and aging in the manufacturing methods that are defined in the DOP, coloring, thickeners, sweeteners, food, such as flavoring additives are not used at all. It is not the food of gene recombination. Gluten free. Sulfite zero. Production methods: 10-12 hours boiled down was Most (. The 50 liters to 20 liters to evaporate sugar about 33%) was placed in the tank is allowed to alcoholic fermentation, and then acetic acid fermentation in wooden barrels then 220 liters of oak and chestnut . After acetic acid fermentation, (on different materials of wood barrels of 6-9 type, capacity is reduced in the order) wooden barrels arranged in a row, which is referred to as "Battery A" is filled in. The material of the wooden barrel, in order from the larger, oak, chestnut, cherry, Jakushin, mulberry. The first 12 years, every year, to the smaller from the larger of each wood barrels, only it was minute evaporation (about 10%) Most will be moved. After 13th year, from the smallest barrel (mulberry), traditional balsamic vinegar of about 20% (about 2-3 liters) are extracted. All brewing work is carried out at room temperature in the original that are not temperature management (ideal place attic), temperature variation of this season and one day is important to aging of balsamic vinegar.
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