aceto balsamico of monticello
Product Description
A rare, organic balsamic vinegar that is produced in the mountains of New Mexico the same way that it as been made for centuries by the artisans in Modena, Italy.
Traditional balsamic vinegar is made only with sweet, white grapes and Monticello follows this tradition by using the classic white Italian grapes, Trebbiano and Occhio di Gatto, plus a proprietary blend of others, most of which date back to the Roman Empire. All the grapes are grow organically on a family owned estate in Monticello New Mexico.
The vinegar is aged in wood casks made by the acknowledged master cask maker, Francesco Renzi of Modena. These casks lend flavors of seven classic woods: ash, acacia, cherry, chestnut, juniper, mulberry and oak to the vinegar.
As required by Italian code, the vinegar is aged 12 years. However, the extremely low humidity in New Mexico drives evaporation more quickly, allowing for a higher in-cask concentration and extraction of wood flavors than similarly aged vinegars from the more humid Modena. A single bottle (130 grams) of Aceto Balsamico of Monticello requires grape juice sufficient to make 50 bottles of wine.
We love the rich, woody, port flavor and the finely balanced acidity and sweetness. This is viscous vinegar with a deep, brownish red color. We recommend that you drip some on Parmigiano, grilled or roasted meats and vegetables. Or drizzle it over melon, figs, white peaches, and strawberries.
Only 1000 bottles are available for purchase each year annually.
4.5 ounces
Traditional balsamic vinegar is made only with sweet, white grapes and Monticello follows this tradition by using the classic white Italian grapes, Trebbiano and Occhio di Gatto, plus a proprietary blend of others, most of which date back to the Roman Empire. All the grapes are grow organically on a family owned estate in Monticello New Mexico.
The vinegar is aged in wood casks made by the acknowledged master cask maker, Francesco Renzi of Modena. These casks lend flavors of seven classic woods: ash, acacia, cherry, chestnut, juniper, mulberry and oak to the vinegar.
As required by Italian code, the vinegar is aged 12 years. However, the extremely low humidity in New Mexico drives evaporation more quickly, allowing for a higher in-cask concentration and extraction of wood flavors than similarly aged vinegars from the more humid Modena. A single bottle (130 grams) of Aceto Balsamico of Monticello requires grape juice sufficient to make 50 bottles of wine.
We love the rich, woody, port flavor and the finely balanced acidity and sweetness. This is viscous vinegar with a deep, brownish red color. We recommend that you drip some on Parmigiano, grilled or roasted meats and vegetables. Or drizzle it over melon, figs, white peaches, and strawberries.
Only 1000 bottles are available for purchase each year annually.
4.5 ounces
