Balsamic "Entre 2" - Balsamerie La Clandestine - 10cl
An exceptional balsamic...
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After a long ageing (about 3 years) in a battery of small barrels, "Entre 2" gives an idea of what Balsamic is when using the traditional method. Already complex and sweet, it will go well with tomatoes/mozza, foie gras, frozen desserts, strawberries, roasted peaches...
The local Clairette and Muscat grape varieties produce musts of extreme aromatic intensity, with high sugar concentrations. It is an ideal raw material for Balsamic, and very similar to that used in the Modena region. The musts quickly returned to the balsamery to cook them before the alcoholic fermentation began, which would reduce the sugar content, so precious in the elaboration.
They are cooked over an open fire for 24 to 36 hours at a temperature of about 80°C while avoiding any caramelization. They then lose about 50% of their initial volume.
After a rest phase, the musts will be ready to integrate their batteries for a long, long, long, long ageing that will transform them into this dark, rich, complex and acidic nectar.
As for the Traditional Balsamic Vinegar of Modena, for years, the barrels will impregnate, perfume, enrich and flavour the Balsamic of Izeron.
The particularity of all these drums is to have a square "plug" (covered with a cloth to avoid any undesirable intrusion) facilitating observation and allowing the extraction, using a small ladle or a pipette.
The largest of the barrels are used for fermentation, the intermediates for maturation and the smallest for ageing and maturing.
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