Slovenian balsamic vinegar "12 years"

Slovenian balsamic vinegar​

Slovenian balsamic vinegar DEFRUTUM is obtained from boiled grape must of the yellow plavec variety in Bizeljsko, in barrels of various woods and sizes, which enable first alcoholic and later acetic fermentation. This is followed by a long period of maturation, which promotes the natural aging processes.
Over the years, traditional balsamic vinegar acquires a dark brown color and a full and pronounced taste. In it, those processes take place that eventually give it a sweet, sour and convincing mix of flavors. The ripening period lasts a few tens of years. Only the most patient can fully taste all its organoleptic properties.

After 12 years of fermentation, less than a liter of strongly aromatic liquid with a sweet-sour taste is obtained from 70 liters of must. This is also the reason why balsamic vinegar is so expensive.
Real balsamic vinegar is used only as an aromatic spice, not only for meat dishes, but also in an interesting way to match desserts, especially strawberries. Real balsamic vinegar is not used for salads because it is simply too expensive.
Due to its organoleptic properties, it ranks among the top gastronomic products alongside caviar, truffles, goose liver pate, etc., but on the other hand, its greatest characteristic remains modesty, balsamic vinegar never denies its peasant roots.

Year of production: Traditional method 12 years.

Serving suggestion
It goes well with red meat, even raw or half-baked, it is a valuable ingredient in marinades, and gives a few drops an original taste to vanilla ice cream, sodas and strawberries.

Shrimp tails with balsamic vinegar