The must belonging to vines recognised as suitable for the production of ABM and traced along the entire chain certified by CSQA, are brought to a concentration suitable for becoming a basic ingredient for ABM, also according to clients’ requests.
White or red grape must, obtained by pressing grapes from the following vines: Albana, Lambruschi, Sangiovese, Trebbiani, Ancellotta,
Fortana and Montuni, in compliance with the provisions of EC Regulation 583/2009 of 3 July 2009, subjected to vacuum concentration.
For the preparation of Balsamic Vinegar of Modena, used in combination with wine vinegar and other ingredients, in compliance with EC Reg. 583/2009 of 3 July 2009.
Low temperatures favour the precipitation of tartrates and the crystallisation of sugars in this product; storage should be maintained at a temperature of 10-20°C for a limited period, also depending on storage and packaging conditions.
The must is boiled and concentrated at atmospheric pressure until it reaches the ideal conditions for caramelization of the sugars in keeping with the high natural components of the must, which will then become a highly characteristic ingredient of Balsamic Vinegar of Modena PGI.Product sheet >