The preparation of the balsamic vinegar begins with the pressing of the grapes in wine-making vats. The must which is produced is boiled over a slow heat until its volume has been reduced by approximately half. Subsequently, it is chilled and transferred to casks that are made from different fine woods and come in a sliding scale of sizes. The casks are 70% filled. After a year, the must is racked to a smaller cask and the same process takes place in the following years. The casks used for the slow acetification caused by the natural fermentation and gradual concentration of the product are traditionally kept in the attics of houses, where it is very cold in the winter and extremely hot in the summer

Food Category : Vinegar
Lead Type : Sell Leads
Country : Italy
Export : yes
product weight : 0.50 lt.
Private Label : No
Certifications
ALALH
BCS
BIO
BRC
CERES
DOC
DOCG
DOP
ECOCERT
EEC
FDA
FREE PALM OIL
FRIENDS OF SEA
GAP
GLUTEN FREE
GMP
HACCP
IFS
IGP
IGT
IMO
IMQ
IRC
ISO
ISO13485
ISO14001
ISO17025
ISO22000
ISO9001
JAS
KOSHER
NOP
OCIA
OGM FREE
OHSAS18001
QAI
QMIC
QS
TUV
VEGAN
astoria
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