The Biagini family started making balsamic vinegar around 1850. This happened "just" at home, under the roof of their farm.
It is the tradition to name the eldest son Alessandro, generation after generation. The family makes all the balsamic vinegar with great passion. Nothing has been purchased or mixed. The ingredients are the fresh must (juice) from the age-old vineyards around Modena (Trebbiano and Lambrusco) and wine vinegar, the fermentation to vinegar instead of wine (alcohol) begins. They then allow the balsamic vinegar to mature in wooden barrels. The aging takes place in different barrels (5 to 7 pieces) of different types of wood. The longer it ripens, the more concentrated (thicker) the balsamic vinegar becomes and therefore also more flavorful.
This balsamic vinegar has been aged for no less than 25 years.
Use the balsamic vinegar with Parmesan cheese, over tomatoes, red meat, fatty fish or on strawberries and even on vanilla ice cream.
|Country of origin||Italy|