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Vecchia Balsamic 10 Yellow 1,22

Vecchia Balsamic 10 Yellow 1,22

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This is the equivalent of the old ‘10 Year Old’ Balsamic Vinegar. Getting slightly thicker and more complex every year!

Size
£19.99 GBP
£19.99 GBP
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Tax included.

Product Information

Vea Spanish Estate:

The Mediterranean climate of the area surrounding Sarroca de Lerida, a north- eastern village in the Catalonian prov- ince of Lerida, is ideal for growing Ar- bequina olive trees. The climate is very dry and there are deep gorges and dry torrents. The unevenness of the land is organised through a series of terraces built hundreds of years ago.

The olive tree is visible everywhere, mixed in with the natural rather scrubby vegetation of wild hawthorn and some scattered holm oak forests. There are signs of olive trees in this region dating back to the Roman Empire, and it is on this terraced land- scape where you now find Gerard Vea and his production of wonderful olive oil made from the Arbequina olive.

Process & Tasting notes:

Ingredients

As we have said before, it is important that there is a maximum of two ingre- dients on the label: cooked grape must and wine vinegar. It is worth noting that if wine vinegar comes first on the list of ingredients, you are looking at a more commercial product.


Producers must use ingredients from only seven grape

varieties:

Trebbiano, Lambrusco, Sangiovese, Al- bana, Ancellotta, Fortana or Montuno.

Aging

You can no longer describe balsamic vinegar by its age. To be certified the vinegar must be aged for 2 months. However, commercial producers will use barrels the size of rooms to adhere to this. Here, the vinegar barely touches the wood and little flavour is imparted. The only balsamic vinegars that can al- lude to age are DOP Tradizionale Vine- gars. They are called Affinato, confirming that the liquid has been aged for a minimum of 12 years, or Extravecchio, aged for at least 25 years.

Acidity

The Consortium rules tell us that all Bal- samic Vinegar of Modena certified I.G.P. should have 6% acidity.

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Wooden Barrels

Smaller barrels impart more flavour to the liquid inside. Chestnut wood, rich in tannins, give the balsamic a dusky colour and bitterness, cherry and mulberry barrels add a sweetness and oak imparts a distinctive vanilla-like note to the aroma. Juniper barrels are considered the most precious (as the tree is now protected and no more barrels can be made) and offer a smoky spiciness. Juniper barrels are not often used in the creation of ‘everyday’ balsamic as the flavour can overwhelm other flavours.

Ashwood barrels are often used when creating Tradizionale DOP vinegars because they are low in tannins and can conserve the vinegar for many years.

Open barrels allow for oxygen to come into contact with the vinegar and for the mother, “madre”, to develop. In hotter months, the vinegar becomes more concentrated, while during the colder season, sedimentation occurs which contributes to the purity of the product.

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