In keeping with our tradition of providing our customers with the latest information about the fine products we offer, Carter & Cavero has changed the name of its Traditional Style Balsamic Vinegars and White Balsamic Vinegars to “Barrel-Aged Condimentos” and “White Barrel-Aged Condimentos.” These changes to our bottle labels will occur over the course of the next several months.
We have NOT made any changes to these products or to the formulas and you will continue to enjoy the same great tasting, velvety smooth, rich and thick vinegars that you’ve loved for the past 9 years. We’ve simply decided to change the name of these products to more accurately reflect the current Balsamic Vinegar labeling laws of Italy and the European Union.
About Our Barrel-Aged Condimentos:
Carter & Cavero’s Barrel-Aged Condimentos are a rich blend of cooked grape must and premium aged wine vinegar, aged up to 10 years in small oak casks. Sun-ripened, late-harvest Lambrusco and Trebbiano grapes are hand-selected before soft pressing to obtain “Mosto Fiore,” the highest quality grape must. The day after pressing, the Mosto Fiore is slow-cooked in open steel kettles to reduce the volume of the must by half. The must is then blended with a small amount of premium aged red wine vinegar (an 80/20 blend to balance the acidity) and left to ferment and age in small oak casks. This is the traditional method of producing vinegar, known as the Solera Method.
Recipe: Blend of cooked grape must (min. 80%) and aged wine vinegar
Grape Must Process:
- Origin: ONLY Modena Vineyards (Lambrusco and Trebbiano)
- Harvest: Hand-Sorted and Selected Sun Ripened Grapes
- Press: Soft Pressed (Mosto-Fiore)
- Cooking: Slow Cooked the day after pressing, in open kettles
Ingredients: Cooked Grape Must (minimum 80%) and Aged Wine Vinegar
Aging: Aged up to 10 Years in small oak barrels (maximum 250 liter batches) “Solera Method”
Density: Up to 1.30
Acidity: 4.5% Acidity
Uses: Cooking & Finishing