Bonini Vivace Vinegar 250 Ml
Bonini’s “Vivace” seasoning is the youngest in the range and is aged in barrel batteries at least 3 years old. It does not have a PDO because it does not meet the minimum aging requirements (12 years) but it is an equally delicious product and is ideal for dressing salads, fresh fruits and vegetables.
Balsamic Vinegar is cooked grape must aged in barrels and is a symbol of the Modena and Reggio Emilia area. There are several variants, such as vin cotto (in dialect Saba), which does not require any aging and the cooking point is higher than in the recipe for balsamic vinegar, which is obviously more refined and refined. Balsamic vinegar of Modena is connected to the Este domain and has always been a must-have product in the families of this area: think of the custom of inaugurating a cask at the birth of a little girl, so that by adulthood she would have a ready-made marriage dowry. An identity product of this land.
It is an ingredient of rare refinement, associated with the wealth and affluence of the nobility since only certain families could afford the attic, where balsamic ages unlike wine, which must instead mature in the cellar. This is because balsamic vinegar needs large temperature changes and only the attic, as the seasons pass, can guarantee: weather always affects ripening, in fact every year the balsamic “drops” by 20 percent by dispersing into the air. In fact, we think that from 1 quintal of grapes, after 25 years, “only” 1 liter of balsamic vinegar is produced. Another major difference with wine is that vinegar needs oxygen, this is because the bacteria also need air change to express themselves to the fullest and perform the natural miracle of acetification.
It goes without saying that the artisanal production of balsamic vinegar follows the natural cycle of life, each year it can change and evolve: if you have a very long summer, the vinegar will be thicker-the product evaporates more-and sweeter; conversely, a cold or short summer will result in a more liquid vinegar because the vinegar-bacteria, which need high temperatures, have worked less.
Born out of a passion for Traditional Balsamic Vinegar, Bonini srl is based just outside Modena. It is therefore exclusively following the Modena tradition that Traditional Balsamic Vinegar of Modena P.D.O. and condiments are made, a vision that involves the use of a single ingredient: cooked must from Trebbiano grapes.
The slow acetification of the must results in an extremely high-quality product that, over the years, has conquered some of the most coveted tables around the world.
Balsamic vinegar aged in barrel batteries started for at least 3 years