Balsamic Vinegar San Carlos, Transparent or Dark
From the best sweet grapes Pedro Ximénez, following the traditional system. These grapes are exposed to the sun for their pasification, and go through a slow process of acetification, maturation and aging (5 years) in American oak barrels.
Therefore, the vinegar is dark mahogany, persistent and balanced. It also emanates an incredible aroma of raisins, caramel, with nuances of the wood in which it has been raised.
History
Historically, the best balsamic acetos originate from the city of Modena or from Reggio Emilia. For this reason, they are called “traditional balsamic vinegar”, but their origin is unknown, dating back to medieval times. In 1046 the monk Donizone’s poem Vita Mathildis describes an “aceto perfettissimo” to the liking of the German emperor Henry II. However, it was not popularized outside Italy until 1980.
Basic differences with ordinary vinegars
- Made directly, not with the wine, but with the wine must
- Continuous mix of old and new vinegars
- Maturation in barrels of different woods
- Maturation time is much longer (minimum 5 years)
A group of expert tasters (Consorcio del Aceto) analyzes it before it is marketed and determines its organoleptic properties.
Pago Baldío San Carlos (Cáceres)
Our family has been attached to the countryside since the 17th century. Therefore, Pago Baldios San Carlos is the inheritance of several generations. An experience that is reflected in the entire production process of our olive oil and vinegars.
Exceptional microclimate
Our philosophy is research and Quality, to obtain a natural and healthy product. Also, our olive groves are located on the slopes of Mount Almanzor, with eternal snow, clean water, and the Extremaduran sun. Thanks to this exceptional microclimate, we can complete the collection 15 days earlier than usual, allowing us to achieve a unique aroma.
