Bonini 6 Vinegars Collection
Collection of the Bonini product range, presented in an elegant gift box: an original gift to offer someone special a genuine experiential journey into the refined world of balsamic vinegar of Modena. The full range of Bonini balsamic vinegars, for an exquisite tasting experience in 6 elegant, 17 ml bottles:
- Bonini Vivace balsamic vinegar, matured in barrels for at least 3 years;
- Bonini Gustoso balsamic vinegar, matured in barrels for at least 8 years;
- Bonini Affinato balsamic vinegar, matured in barrels for at least 12 years;
- Bonini Maturo balsamic vinegar, matured in barrels for at least 18 years;
- Bonini Stravecchio balsamic vinegar, matured in barrels for at least 25 years;
- Bonini Riserva balsamic vinegar, matured in barrels for at least 40 years.
The production of a quality balsamic vinegar consists of only two ingredients: cooked grape must and time. The slow acidification of grape must begins with the cooking of the must in steel vats, for a minimum of 48 hours. Bonini uses only Trebbiano grapes that provide the balsamic vinegar with a perfect balance between acidity and sweetness of the final product. After cooking, the must is skimmed and the contents are introduced into the “badessa” or the mother barrel, the first step of the set (or battery) of barrels, which usually consists of another 5 to 7 of these.
The “badessa” is the only “open” barrel, where oxygen can enter and favor the work carried out by the “vinegar bacteria”. Other barrels – some very old – are connected to the mother barrel, where vinegar bacteria continues to work, feeding on the seasonal temperature changes. What exactly happens inside the barrels?
Acetic fermentation, a process in which sugars turn into alcohol and, after a long period of time, the caramelization: balsamic vinegar is the final result of this process. From the largest barrel to the smallest barrel, the vinegar is racked and refilled: each barrel will keep at least a third of the liquid inside, which will then pass on to the next (and smaller) barrel. The most important variable is precisely this “third”, which remains at the bottom of each barrel.
These “leftovers” contain product particles that date back to the very first set of barrels, an ancestral umami of flavor and witness that every generation cyclically passes on to the next, which can date back as far as 50 years ago. This is precisely the secret of each balsamic vinegar producer: the ability to preserve these particles, which will subsequently crystalize and give complexity and round off the taste of this refined product.
Born from the genuine passion for Traditional Balsamic Vinegar, Bonini srl is located on the outskirts of Modena, in Italy’s Emilia-Romagna region. The company exclusively follows Modena’s tradition by which Traditional Balsamic Vinegar of Modena PDO and condiments have been made for generations, a vision that involves the use of a single ingredient: cooked must, obtained from Trebbiano grapes. The slow acetification process of the must gives life to a product of extreme quality which, over the years, has conquered some of the most coveted tables in the world.
Set of balsamic vinegars aged in sets of barrels from 3 to 40 years
6 bottles of 17 ml each
Product name: Bonini Vinegars Collection
Ingredients: cooked grape must
Net quantity: 6 bottles of 17 ml each
Bonini SRL, via Olmo 29 41018 san Cesario sul Panaro (MO), Italy
Ingredients that contain allergens are highlighted in BOLD.
Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.
For more information on the technical characteristics of the product, please contact our Customer Care team