Real balsamic, carrying the certification of the “Consorzio Aceto Balsamico Di Modena”, is usually made from Trebbiano grapes, the juice of which is reduced to 50% of its volume to create a concentrated must, then fermented through a slow aging process using multiple seasoned barrels. This slow maturation (anything from three to 30 years) transforms and immensely concentrates the flavour.
The collaboration between Morgenster's Giulio Bertrand and the Italian family that has made this balsamic for five generations began in late 2007 when Giulio sought a product to pair alongside his Morgenster Extra Virgin Olive Oil on the tables of the best South African restaurants.
“It will come only from Modena,” said Bertrand with the characteristic conviction that comes from his well-known passion for quality - and of course his Italian heritage.
The concentrated must used to make this balsamic is aged for three years in wooden casks where it intensifies, sweetens and takes on the characteristics of the particular wood used.
Morgenster Balsamic Vinegar can be found at the following fine food and boutique wine shops:
