Organic Vinegars - Sweet Grape, Red Wine, more

Villa Bisini-Gambetti balsamic
vinegar of Modena is simply|
the best certified organic
aceto balsamico that is available.

It's dark brown color, blend of
sweet and tart flavors and
slight syrupy texture are
typical characteristics found
only in the very best balsamics.

Bisini-Gambetti family welcome the
founders of Purely Organic. (middle)

This special organic aceto is made by Ermo Bisini and his wife, Nazzarena Gambetti Bisini. They belong to old Modenese families who have been making aceto balsamico, according to Ermo "da sempre," for always.

The production of this particular vinegar began shortly after the European Union's organic regulations were established in 1991 and 1992. Taking the same care as they have for many generations, the Bisinis have succeeded in creating an organic balsamic worthy of their family history.

The production of balsamic vinegar in the Modena region is rooted in some mystery. What we do know is that it has been mentioned in written documents as far back as the late 14th and early 15th centuries. This tradition probably sprang from the Romans who used cooked wine and vinegar in their cooking.

Why it became localized in the Modena region, according to the Balsamic Vinegar Consorzio of Modena can be attributed to, "Peculiar environmental conditions such as light alluvial soil, the "transition" climate of these Po provinces, the air, the warmth, with a large temperature range: heat in summer and chill in winter. These conditions in time change the must or acid wine in genuine and valuable vinegar with an incomparable strength and harmony."

The entire transformation process of the grapes into this high quality
balsamic is carried out over a period of years.

The basic grape used is the Trebbiano which is white. However, in the
process of cooking the grapes down into must over approximately
eight hours, a caramelization process begins and the color of the must
changes. After the must reaches a particular density it is moved to a
stainless steel barrel where the process of acidification begins.

Approximately six months later it is transferred to the first of what will become many wooden barrels over its ageing cycle. During this process many elements including the vinegar that has been in the barrel before, the type of wood, and the climatic elements mentioned previously assist in developing the complex and memorable taste of this unique product.

Use this balsamic sparingly as it is very concentrated. It is excellent for salads, drizzled on top of cooked vegetables or meats, or to add another layer of flavor to certain sauces. When you use it remember its history and the great care that goes into making it. This will add liveliness to not only your tastebuds, but your soul.

Villa Bisini-Gambetti Balsamic Vinegar