Alessandro Biagini - Balsamic Vinegar Modena D.O.P. (greater than 12 years aged)

Alessandro Biagini

$ 100.00

Awards: Yummy Artisan Food award for Deliciousness. 

Our Notes: I spent some time with Andrea, the youngest generation of the Biagini family recently.  He explained that their IPG Balsamic is made very differently than DOP's but their IGP are aged for a minimum of 10+years before being released which explains why it is so deep in color and thick in consistency. It is not a traditional DOP balsamic made with the labor and time intentsive solari barrel system but still reminds one of the key elements which make for a delicious balsamic vinegar.   Deep mahogany color, with a thick viscosity which beads on a spoon and coates with a thick layer when swirled. The Aroma has elements of oak, caramel, tart acidity of a fine vinegar. The flavor is balanced between sweet and tart with caramel notes that are round and velvety.  

Color: Very Dark brown from edge to edge

Viscosity: Thick 

Aroma: Caramel with hints of oak and tartness

Flavor: Caramel and sweet acidity 

Producer's Notes:

About the Producer: Alessandro Biagini is 3 generation family business focused on producing the best IGP and DOP balsamic vinegars possible.  Their IGP Balsamic Vinegar is obtained from grape must from ancient vineyards in the Modena area (Trebbiano di Spagna, Lambrusco di Sorbara, Lambrusco Salamino Ancellotta) and then aged in wooden casks for several years. The Balsamic Vinegar AB is a selection of Traditional Balsamic Vinegars of Modena. The result of a three generation family passion and tradition, this Vinegar is unique in its production standards and procedures. Crafted from the best grapes in the Modena hills, the Balsamic Vinegars Gran Riserva are aged for 12 and 25 years. As for the precious Extravecchio (extra old) the aging is above 25 years. In order to develop the most refined flavors, these D.O.P. Vinegars are aged in oak casks and decanted every year. Stylish bottles are the final completion to this great product.

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