Balsamic Vinegars (Artisan)
Reale Balsamic Vinegars: We personally visited the Acetaia Reale farm and owners in Magreta, Modena Itlay to get first hand the quality control process of ancient traditions. Acetaia Reale started in Magreta, a small village near Modena and has been family owned since 1896. The climate of Modena and Reggio Emilia is perfect for balsamic vinegar production. The drastic temperature change between the hot summer and the cold winter enables the grape must to ferment and mature under ideal conditions according to traditional methods. This tradition is handed down from one generation to the next. Made from Lambrusco and Trebbiano grapes, the vinegar is a balance of sweet and sour flavors. The balsamic vinegar, subjected to the summer heat and winter cold, is moved annually into another barrel to acquire the different essences of the wood. This operation happens during winter when the balsamic vinegar is “sleeping” because the low temperatures stop the fermentation. The vinegar is transferred from the bigger barrel into a smaller barrel. This process is called Travasi. Italian law prohibits balsamic vinegar producers from claiming the vinegar is “aged.” Vinegar is referred to by the number of travasi, not the number of years it has been in the barrel. Every time that the vinegar is transferred from one barrel to the next the newer vinegar is blended with the remaining older vinegar in the barrel.
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