Condimento Balsamico Etrusco
Refined Condimento Balsamico Etrusco is a nectar made by the traditional methods used by the ancient Etruscans.
Thanks to the aging method adopted by Banfi, it is possible to transform grape juice into the precious Condimento Balsamico Etrusco, with its dark brown color, heady and complex aroma, rich viscosity and captivating taste.
RAW MATERIAL
Frantoio, in addition to small percentages of varieties such as Leccino, Olivastra di Montalcino, Moraiolo, Ascolana Tenera
production
The grapes, harvested late,
are pressed. The filtered must is stewed and, later, allowed to cool and then placed in wooden barrels (4 to 8 months). During this stay, the
initiates the process of “balsamization.”
It is then progressively racked into
casks of decreasing capacities (from 60 to 25 liters) and of different wood (oak, chestnut, cherry, ash and mulberry) until the last 25-liter cask is filled, from which the balsamic sauce is taken at the end of aging.
Aging lasts for about 12 years.
service suggestion
An excellent seasoning for risottos, it is particularly good in the preparation of white and red meats, on foil-baked or baked fish, omelets and other sweet-and-sour recipes. Because of its aromatic characteristics it also enters into the preparation of some fruit and jelly desserts.
