“Oro Nero” Balsamic Vinegar Condiment

$23.00

Balsamic vinegar from Modena IGP “Oro Nero” condiment:
As its name implies, the Oro Nero is truly black gold. It is an incredibly versatile, well rounded balsamic. It has the perfect harmony of acidity and sweetness, while offering more bite than the Vigna Oro. Oro Nero is all natural, made without any additives or coloring agents and is aged for a minimum of six years. (See why we only discuss balsamics in terms of minimum aging).

Serving Suggestions: Drizzle Oro Nero over salads or enhance your BBQ marinade for steaks and meatier fish. Works with both savory and sweet dishes.

Storage and Handling: Keep at room temperature, sealed, away from sunlight. Balsamic vinegars only get better over time!



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Description

Balsamic vinegar from Modena IGP “Oro Nero” condiment:
As its name implies, the Oro Nero is truly black gold. It is an incredibly versatile, well rounded balsamic. It has the perfect harmony of acidity and sweetness, while offering more bite than the Vigna Oro. Oro Nero is all natural, made without any additives or coloring agents and is aged for a minimum of six years. (See why we only discuss balsamics in terms of minimum aging).

Serving Suggestions: Drizzle Oro Nero over salads or enhance your BBQ marinade for steaks and meatier fish. Works with both savory and sweet dishes.

Storage and Handling: Keep at room temperature, sealed, away from sunlight. Balsamic vinegars only get better over time!

“Oro Nero” Balsamic Vinegar Condiment actually contains the IGP balsamic vinegar of Modena “Oro Nero” but due to the new European laws about Balsamic vinegar, only containers larger than 8.5 fl oz may have the wording on the label “Balsamic Vinegar”. Hence we are calling this size “condiment” although the product is the same as in our 8.5 fl oz size bottle of “Oro Nero”

Balsamic vinegars are made from a variety of grapes that are picked while they’re still ripe. After being picked, they are immediately cooked under an open night sky and reduced down to grape must. They are then filtered and cooled and put into barrels usually containing about 30% of the must left from the previous batch from the same barrel. This ensures the incorporation of characteristics from the previous balsamic into the newest part of the batch. The barrels must be stored in a place where the air circulates well so that the aging must can breathe and rest. As time passes, the must partially evaporates, causing the density of what remains to increase. All throughout this process, the must is transferred from barrel to barrel, each of a different wood, according to the producer’s secret recipe, so that it will absorb the flavor of the wood, and become the perfectly rounded balsamic we expect.

Additional information
Weight 0.21875 lbs
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