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Defrutum Balsamic Vinegar DOP « Affinato » – 12 years
Description
Defrutum “Affinato” 12-years aged balsamic vinegar PDO will elevate your dishes from ordinary to extraordinary with just one drop. It’s a luxurious finishing touch to canapes, or an indulgent dressing for fresh strawberries. Smooth, rounded and well-balanced, this balsamic is delightful with sweet and savoury dishes alike.
The PDO designation of “Affinato” vinegar shows that it is made according to the strictest traditional Modenese method of balsamic vinegar making. Unlike balsamics with IGP status, no wine vinegar is added while the vinegar matures – it is made purely from aged grape must.
The must is obtained from Lambrusco and Trebbiano grapes that are picked by hand, and are softly pressed to extract the juice, or ‘must’. The grape must is slowly cooked until caramelised. The cooking process starts within 24 hours of the grapes being pressed. Any longer, and the must would start to ferment and produce alcohol. Once caramelised, the must is transferred to wooden barrels for aging.
The balsamic vinegar is aged for at least 12 years in barrels of different woods – oak, cherry, chestnut, juniper and ash. This is according to a centuries-old balsamic-making tradition, and plays a large part in giving the vinegar its complex layers of flavour. The barrels are left open to allow evaporation, which is the natural way to concentrate the grape must and intensify the flavours.
The “Affinato” traditional balsamic vinegar includes recipe ideas and serving suggestions.
Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers.
Pouring spout with cork stopper included.
Ingredients: cooked grape must. Contains sulphites.
Quick Comparison
| Settings | Defrutum Balsamic Vinegar DOP "Affinato" - 12 years remove | Sant'Eustachio Ground Coffee remove | Caramelised Onion Balsamic Compote remove | Chilli Infused White Balsamic Condiment remove | Date Balsamic Glaze remove | White Balsamic Glaze remove |
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| Price | 61.25€ | 8.69€ | 11.19€ | 9.52€ | 5.63€ | 5.63€ |
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| Content | Defrutum “Affinato” 12-years aged balsamic vinegar PDO will elevate your dishes from ordinary to extraordinary with just one drop. It’s a luxurious finishing touch to canapes, or an indulgent dressing for fresh strawberries. Smooth, rounded and well-balanced, this balsamic is delightful with sweet and savoury dishes alike. The PDO designation of “Affinato” vinegar shows that it is made according to the strictest traditional Modenese method of balsamic vinegar making. Unlike balsamics with IGP status, no wine vinegar is added while the vinegar matures – it is made purely from aged grape must. The must is obtained from Lambrusco and Trebbiano grapes that are picked by hand, and are softly pressed to extract the juice, or ‘must’. The grape must is slowly cooked until caramelised. The cooking process starts within 24 hours of the grapes being pressed. Any longer, and the must would start to ferment and produce alcohol. Once caramelised, the must is transferred to wooden barrels for aging. The balsamic vinegar is aged for at least 12 years in barrels of different woods – oak, cherry, chestnut, juniper and ash. This is according to a centuries-old balsamic-making tradition, and plays a large part in giving the vinegar its complex layers of flavour. The barrels are left open to allow evaporation, which is the natural way to concentrate the grape must and intensify the flavours. The “Affinato” traditional balsamic vinegar includes recipe ideas and serving suggestions. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Pouring spout with cork stopper included. Ingredients: cooked grape must. Contains sulphites. | Use the Sant’Eustachio coffee blend ground for filters to make every coffee extra special. This secret blend of 100% Arabica, wood roasted coffee beans is particularly desirable for making the perfect Italian espresso or cappuccino. The medium-large size of the coffee grounds is ideal for coffee filters, percolators or cafetières. Sant’Eustachio il Caffè is a roaster and coffee shop in the heart of Rome, and they’ve been serving their expertly blended coffee since 1938. Sant’Eustachio il Caffè specially select the highest quality fair trade coffee beans from cooperatives across South America. The different varieties of raw coffee beans are roasted separately on Sant’Eustachio’s premises in a wood roaster that’s been in use there since 1948 – and if you get a chance to visit, you can see it in use at the back of the shop. The roasted coffees are ‘cupped’ (sampled) to test their characteristics and aromas. Only when each variety has been tested are the beans blended, using ratios that have been carefully worked out over years of study to create ‘The Blend’. The finished coffee is sweet and aromatic, with a well-rounded roasted flavour that’s been appreciated by coffee-lovers all over the world for nearly 70 years. | Caramelised onion balsamic compote is a serious contender for onion chutney on your cheeseboard. There’s much more to this compote than just sweetness. The acidity cuts through a creamy brie or goats’ cheese, while the distinct onion flavour goes brilliantly with a sharp cheddar. The caramelised balsamic compote is also a great addition to an onion gravy, or simply serve as a condiment with roast beef. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: onions (210g for 100g of final product), sugar, Balsamic Vinegar of Modena (wine vinegar, cooked grape must) (15%). | Chilli infused white balsamic condiment adds delicate sweetness, acidity, fragrance and warming notes of chilli – all from just one bottle! The infused vinegar is made with Defrutum’s white balsamic condiment and dried pepperoncino chilli peppers. Use the chilli infused vinegar in salad dressings, or in sauces for chicken and white fish. Also try it over freshly cooked prawns with a drizzle of olive oil, or to liven up green vegetables like spinach, asparagus or green beans. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, concentrated white grape must, chilli pepper. Contains sulphites. | Date balsamic glaze is your cheeseboard’s new best friend. The thick, rich condiment is especially good with an Italian blue cheese like Gorgonzola. It’s made from concentrated grape must blended with an aged balsamic vinegar. This mixture is reduced even further to form a thick glaze with a rich, caramelised flavour. Date flavour is added for an extra dimension of decadent sweetness. For an indulgent snack or starter, drizzle a small amount of the date balsamic glaze over creamy goats’ cheese – serve either with a rocket salad or on slices of fresh, crusty bread. The glaze is also a great partner for fresh fruit and nuts, and even on desserts like panna cotta or cheesecake. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: concentrated grape must, Balsamic Vinegar of Modena (wine vinegar, cooked grape must) (25%), modified starch, date flavour. Contains sulphites. | White balsamic glaze will become the first thing you reach for when you want to dress a salad, glaze prawns or even liven up a plain cheesecake. It’s made from concentrated, uncaramelised grape must blended with an aged white balsamic condiment. This is reduced even further to form a thick, sweet glaze with an almost lemony sharpness. Try the white balsamic glaze on a classic caprese salad, with chicken or even steaks. It’s not as rich as it’s dark balsamic counterpart, so you can experiment with more delicate fish and seafood dishes. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: concentrated grape must, white balsamic condiment (white wine vinegar, concentrated grape must), modified starch. Contains sulphites. |
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