Boiled must

1

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.

TECHNICAL DATA

Must of white or red grapes, obtained by pressing grapes from the following vines: Albana, Lambrusco, Sangiovese, Trebbiano, Ancellotta, Fortana and Montuni, in compliance with the provisions of EC Regulation 583/2009 of 3 July 2009, which are then concentrated and boiled.

USES AND APPLICATIONS

For the preparation of Balsamic Vinegar of Modena, used in combination with wine vinegar and other ingredients, in accordance with EC Reg. 583/2009 of 3 July 2009.
The different levels of boiling and concentration obtained through Caviro Extra’s "customisation” process, enables users to vary the characteristics of the final products.

STORAGE

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.