This premium Olivewood Balsamic Vinegar is made from indigenous grapes from the Cattani’s own vineyard in the Modenese Hills. It is aged for just over 8 years in oak and finished in Olivewood barrels. A delicate, but well-defined, sweet and earthy flavor is uniquely imparted by the Olivewood barrels the vinegar is aged in. The Cattani Family puts great passion, attention, and knowledge into the creation of their vinegar. They use organic methods to produce this premium balsamic vinegar.
Suggestions: Cattani Olivewood Balsamic pairs very well with red meats and pork, fresh figs, and even blue cheeses like gorgonzola. In about 20 minutes, make your own fresh warm mozzarella with Cagliata Curd, and drizzle with this Olivewood Aged Balsamic Vinegar for a great pairing!
How Balsamic is Made:
Traditional balsamic vinegar is produced from Trebbiano and Lambrusco grape juice boiled down to 1/3 of its original volume to create what is called must. Grape must is the derivation of “mustard” originally made with fresh green grape juice or verjus. To make traditional balsamic, the reduced grape must is then fermented with a slow aging process which concentrates the flavors. During this time, a portion evaporates, and the thick balsamic must be moved to smaller barrels until it is finally bottled to enjoy. The consortium mandates that no traditional balsamic may be bottled for a minimum 12 years. As the contents of larger casks are transferred to smaller ones, the first and largest cask in the Solera system is replenished with freshly fermented grape must. This system perpetuates indefinitely with some family Soleras extending hundreds of years. Balsamic that is this old can cost hundreds of dollars for a 50ml bottle. For this reason, many “balsamic condiments” have appeared on the market. Most of these contain thickeners and sugar and should be skipped.