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Defrutum Balsamic Vinegar IGP 16 Yr Aged
Description
Defrutum 16-year aged balsamic vinegar IGP is a luxurious balsamic vinegar for special occasions. The long ageing process mellows out the flavours and gives this vinegar notes of caramel and vanilla.
Defrutum balsamic vinegar is made from the cooked grape must of Lambrusco grapes and a little wine vinegar. The grape must gives the balsamic its signature sweetness, while the wine vinegar adds sharpness and acidity.
This 16-year aged balsamic vinegar is thick, rich and sweet. It’s spectacular with ripe strawberries or even over vanilla ice cream. The syrupy vinegar is also great for dotting starter plates, or for adding an intense hit of sweet acidity to a fig and goats’ cheese salad.
You can even enjoy balsamic vinegar of this age as a digestif. A teaspoon of aged balsamic vinegar after a heavy meal is said to settle the stomach, plus it’s sweet enough to feel like dessert!
Defrutum 16-year aged balsamic vinegar has been awarded IGP, or Indicazione Geografica Protetta, status. This shows that it is one of the protected classifications of balsamic vinegar, Balsamic Vinegar of Modena. The production process is rigorously monitored – and unlike ‘balsamic condiment’ or cheaper ‘balsamic vinegars’ – which usually have no ageing, true Balsamic Vinegar of Modena must be aged for a minimum of 60 days in wood.
In fact, this balsamic vinegar is aged for 16 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.
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: cooked grape must, wine vinegar. Contains sulphites
Quick Comparison
| Settings | Defrutum Balsamic Vinegar IGP 16 Yr Aged remove | Defrutum Balsamic Vinegar IGP 8 yr Aged - 4 Crowns remove | Caramelised Onion Balsamic Compote remove | Zotz Blue Raspberry Fizz Power Candy remove | Defrutum White Balsamic Condiment remove | Defrutum Balsamic Vinegar DOP "Extravecchio" - 25 years remove |
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| Price | 36.88€ | 17.44€ | 11.19€ | 3.60€ | 7.44€ | 98.75€ |
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| Content | Defrutum 16-year aged balsamic vinegar IGP is a luxurious balsamic vinegar for special occasions. The long ageing process mellows out the flavours and gives this vinegar notes of caramel and vanilla. Defrutum balsamic vinegar is made from the cooked grape must of Lambrusco grapes and a little wine vinegar. The grape must gives the balsamic its signature sweetness, while the wine vinegar adds sharpness and acidity. This 16-year aged balsamic vinegar is thick, rich and sweet. It’s spectacular with ripe strawberries or even over vanilla ice cream. The syrupy vinegar is also great for dotting starter plates, or for adding an intense hit of sweet acidity to a fig and goats’ cheese salad. You can even enjoy balsamic vinegar of this age as a digestif. A teaspoon of aged balsamic vinegar after a heavy meal is said to settle the stomach, plus it’s sweet enough to feel like dessert! Defrutum 16-year aged balsamic vinegar has been awarded IGP, or Indicazione Geografica Protetta, status. This shows that it is one of the protected classifications of balsamic vinegar, Balsamic Vinegar of Modena. The production process is rigorously monitored – and unlike ‘balsamic condiment’ or cheaper ‘balsamic vinegars’ – which usually have no ageing, true Balsamic Vinegar of Modena must be aged for a minimum of 60 days in wood. In fact, this balsamic vinegar is aged for 16 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. 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: cooked grape must, wine vinegar. Contains sulphites | Defrutum 8-year aged balsamic vinegar IGP is a well-rounded vinegar that will delight at any dinner. It has a treacly depth that lets this balsamic shine both in cooking and straight from the bottle. Defrutum balsamic vinegar is made from the cooked grape must of Lambrusco grapes and a little wine vinegar. The grape must gives the balsamic its signature sweetness, while the wine vinegar adds sharpness and acidity. This 8-year aged balsamic vinegar is particularly good in sauces for grilled meats. Use with red wine to deglaze a pan and reduce until thick. The treacle-like notes of this balsamic go well with beef and pork. 8-year aged balsamic has a milder acidity than younger balsamic vinegars, so is also great with extra virgin olive for dipping bread. Defrutum 8-year aged balsamic vinegar has been awarded IGP, or Indicazione Geografica Protetta, status. This shows that it is one of the protected classifications of balsamic vinegar, Balsamic Vinegar of Modena. The production process is rigorously monitored – and unlike ‘balsamic condiment’ or cheaper ‘balsamic vinegars’ – which usually have no ageing, true Balsamic Vinegar of Modena must be aged for a minimum of 60 days in wood. In fact, this balsamic vinegar is aged for 8 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. 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: cooked grape must, wine vinegar. Contains sulphites. | 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%). | It's always a good day for Zotz! This blue raspberry candy starts off sweet, but dissolves into a fizzy, sour treat!
| Defrutum white balsamic condiment is a light, fresh alternative to more familiar dark balsamic vinegar. The pale golden vinegar adds sweetness and acidity, whilst retaining the colour of the final dish. White balsamic condiment is made from Trebbiano grapes grown in Modena, Italy. The way it is cooked prevents caramelisation, so the colour stays light and the flavours remain dryer and more delicate. Use white balsamic condiment in salads, soups and sauces. White balsamic is a great choice with white fish and seafood, for a subtle acidity that won’t overpower the dish. 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, white grape must. Contains sulphites. | Defrutum “Extravecchio” 25-years aged balsamic vinegar PDO is the Rolls-Royce of vinegar for truly special occasions. Thick, rich and with just the right amount acidity, dot sparingly on canapes or even enjoy a small spoonful as a digestif. The PDO designation of “Extravecchio” vinegar shows that it is made according to the strictest 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 25 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. When to move the vinegar from one barrel to another is something that only the master tasters know, and it often changes from batch to batch. And when a vinegar is aged as long as “Extravecchio”, generations of experience go into every bottle. The “Extravecchio” 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. |
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