Description
ACETAIA MILLAN BALSAMIC VINEGAR
This delicious Millan Balsamic is not something many people would associate with Argentina. Made in the traditional Modena method. Harvested with local white wine varietal Ugni Blanc located in the High Altitude Region of Mendoza called Uco Valley. The grapes are harvested by hand. The grape must is reduced for hours to a thick consistency then is aged no less than 1 year. Separately white wine must is made into white wine vinegar and is aged for a year in French Oak Barrels. After this process finishes both the aged Ugni Blanc must and aged white wine vinegar are then mixed and the concentrated must are taken to another fire cooker and put through a 7-day cooking process until the perfect density point is reached.
Tasting Note: Once finished it is thick and creamy, ideal for meats, cheeses, fruits (strawberries) and your favorite desserts, even on vanilla ice cream.
Sight: Natural dark brown
Aroma: Very complex, with a hint of sweetness.
Taste: The sweet and sour just run beautifully together. They each complement the other and makes for a versatile balsamic!
INGREDIENTS:
Wine vinegar, concentrated grape must.
DIRECTIONS:
Store in a col dry place.
Ingredients
Note: Ingredients and labels may change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible with them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.
