{"id":13124,"date":"2022-04-28T09:30:16","date_gmt":"2022-04-28T07:30:16","guid":{"rendered":"https:\/\/thegarden.it\/staging8\/prodotto\/trentino-balsamic-vinegar-cru-riserva-bombardelli\/"},"modified":"2025-03-19T19:55:08","modified_gmt":"2025-03-19T18:55:08","slug":"trentino-balsamic-vinegar-cru-riserva-bombardelli","status":"publish","type":"product","link":"https:\/\/www.bertazzofood.com\/en\/product\/trentino-balsamic-vinegar-cru-riserva-bombardelli\/","title":{"rendered":"Trentino Balsamic Vinegar Cru Riserva Bombardelli"},"content":{"rendered":"<p><strong>Grape must obtained from our Gew\u00fcrztraminer grapes, cooked and then aged for 11 years, in 11 wooden barrels of 8 different essences (oak, mulberry, chestnut, acacia, cherry, ash, juniper and pear).<\/strong><\/p>\n<p>We obtain our delicious sweet and sour condiment from fresh grape must which is cooked for 18-20 hours at 85 degrees.<br \/>\nCaramel and dyes are not added at all: the fresh grape must, in fact, is colorless.<br \/>\nOnly through the long cooking, which makes the sugars naturally contained by the grapes caramelize, the must acquires the typical brown color.<br \/>\nIn this processing phase, about 2\/3 of the product evaporate: from 1000 liters of raw must they are therefore obtained between 380 and 400 liters cooked.<br \/>\nOnce the must is cold, it is placed in a first barrel &#8211; called mother or abbess, which contains the acetic bacteria that make the cooked must ferment and the acetifera &#8211; of a battery composed of eleven barrels with capacities ranging from 200 to 20 liters and are made of eight different woods (oak, mulberry, cherry, chestnut, acacia, ash, juniper, pear tree).<br \/>\nEvery year in spring, then, take the balsamic from the largest barrel to top up the smaller ones.<br \/>\nIt is through the fermentation that the aroma and essences that characterize the same woods are extracted from the different types of wood, which are then also found in the aromaticity of the finished product.<br \/>\nDuring the years in barrels, however, the balsamic evaporates (It is lost between 5% and 7% of product per year) and focuses, becoming more and more sweet and thick, until it reaches the consistency of honey.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grape must obtained from our Gew\u00fcrztraminer grapes, cooked and then aged for 11 years, in 11 wooden barrels of 8 different essences (oak, mulberry, chestnut, acacia, cherry, ash, juniper and pear). We obtain our delicious sweet and sour condiment from fresh grape must which is cooked for 18-20 hours at 85 degrees. Caramel and dyes [&hellip;]<\/p>\n","protected":false},"featured_media":7205,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"iawp_total_views":118},"product_brand":[],"product_cat":[1063,1071],"product_tag":[],"brands":[1743],"flag_home":[],"class_list":{"0":"post-13124","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-balsamic-vinegar-olio-extravergine-di-oliva","7":"product_cat-extra-virgin-olive-oil","8":"brands-acetaia-del-balsamico-trentino","10":"first","11":"instock","12":"taxable","13":"shipping-taxable","14":"purchasable","15":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Trentino Balsamic Vinegar Cru Riserva Bombardelli<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bertazzofood.com\/en\/product\/trentino-balsamic-vinegar-cru-riserva-bombardelli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trentino Balsamic Vinegar Cru Riserva Bombardelli\" \/>\n<meta property=\"og:description\" content=\"Grape must obtained from our Gew\u00fcrztraminer grapes, cooked and then aged for 11 years, in 11 wooden barrels of 8 different essences (oak, mulberry, chestnut, acacia, cherry, ash, juniper and pear). 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Caramel and dyes [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bertazzofood.com\/en\/product\/trentino-balsamic-vinegar-cru-riserva-bombardelli\/\" \/>\n<meta property=\"og:site_name\" content=\"Bertazzo Food\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BertazzoItalianQualityFood\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-19T18:55:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bertazzofood.com\/wp-content\/uploads\/2024\/06\/Balsamico-Acetaia-Riserva-Bombardelli-4-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" 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