Etruscan Balsamic Dressing: history, production, characteristics and curiosities about the balsamic vinegar produced by Banfi.
Etruscan balsamic dressing: characteristics and production
The stay at Castello Banfi Wine Resortin the romantic village of Poggio alle Mura, offers unforgettable experiences, discovering the beauty and history of the Tuscan territory, rich in priceless artistic treasures, suggestive landscapes and unmistakable flavors. Among these, stands out for its uniqueness the Etruscan Balsamic Dressing, a valuable nectar similar to balsamic vinegar that accompanies the most delicious dishes of the Italian tradition.
In our Balsameria, located inside the Castle of Poggio alle Mura, we dedicate ourselves with skill and passion to the production of the Etruscan Balsamic Condiment, using the exceptionally valuable grapes grown in the area and following the traditional methods of the ancient Etruscans.
How it's born
The production technique of Condimento Balsamico Etrusco is long and complex, with an aging that lasts for about 12 years,The result is a balsamic vinegar with a complex and spicy aroma and an inimitable taste, the result of a perfect balance of sweet and sour.
The traditional
Le tradizionali white Montalcino grapes (Moscadello and Trebbiano) are raccolte harvested late and then pressed to obtain the must. Once filtered, the must is then cooked.This results in a dense, dark monster with a higher percentage of sugar.Once cooled, the cooked must is then placed in wooden barrels for a period varying from 4 to 8 months.During this time period the balsamization process takes place.
Production process
The traditional process of producing balsamic vinegar, followed in part also for the production of Banfi Etruscan Balsamic Condiment, involves the preparation of a"battery", that is to say a series of small barrels of different woods and decreasing size (60 to 25 litres).
The material used for the barrels is varied and is mainly responsible for the varied aromatic bouquet of the Etruscan Balsamic Seasoning: oak, chestnut, cherry, ash and mulberry release their aromas and contribute to enhance the olfactory complexity of this particular balsamic vinegar seasoning.
The transfer from larger to smaller barrels only involves three litres of seasoning and is a gradual processwith different retention times. The entire aging process lasts about 12 years,for a unique balsamic seasoning.
Characteristics
The Etruscan Balsamic Seasoning is characterized by a dark brown color, full and bright and for a rich viscosity. viscositàThe nose is spicy and intoxicating, with a pleasant and harmonious acidity.Its perfume is unique and unico e complex, the result, as mentioned above, of the aging in barrels of fine wood of different material but also of the quality of the late grapes typical of the territory of Montalcino.
The taste is also unmistakable, with a wise balance of tendenze agrodolci e un sweet and sour trends pieno e ricco.
What to pair with Etruscan Balsamic Condiment
These its aromatic characteristics make it the ideal condiment for risottos of all kinds, in particular for the refined risotto risotto with strawberries and balsamic vinegar or for the more traditional risotto alla milanese.
Other first courses to be enriched with the Etruscan Balsamic Seasoning may be the fettuccine with sausage and balsamic vinegar, a dish that combines the rustic flavor of pork with the refined seasoning.
It also goes perfectly with white and red grilled meats and can be used for the preparation of tasty scaloppini or marinated fillets.It adds flavor and taste to the fish, especially if baked or wrapped. Finally, characterized by its balanced aromaticity, the Banfi Condiment is often used for the preparation of fruit and jelly based desserts gelatina.
The Balsameria: the birthplace of Etruscan Balsamic Condiment
The refined preparation of the Banfi Balsamic Condiment takes place inside the Balsameria di Castello Banfi, a place of other times that you can visit when staying at Castello Banfi Wine Resort.
The old storerooms of Castello Banfi, located under the north wing of the building, have been transformed into the place where this condiment is produced thanks to their climatic characteristics. They are reminiscent of a real miniature cellar, where you can admire the barrels of different sizes and the materials used to age the must.
On each of the barrels, placed in neat rows between the red brick columns, stands a linen cloth with a metal chain: tradition dictates that it prevents dust and insects from contaminating the product.
Visit the Balsameria
Visiting our Baslameria, therefore, is not only a gastronomic experience but also an enchanting immersion in the traditions of the Montalcino territory that, in the case of the production of the Etruscan Balsamic Condiment, date back to the time of the Etruscans.
