The first traditional Spanish balsamic

The product is an aged balsamic vinegar based on Pedro Ximénez grape, and aged 12 years in 5 woods.

The Haciendas Company has just launched a limited production of an exclusive, traditional and above all excellent product on the market.

The gastronomic black gold bottled inside is an aged balsamic vinegar based on Pedro Ximénez grape, which has been pampered and aged for 12 long years in different wooden barrels in the traditional Italian way, in total 5 different types of containers.

Balsam of Padua is the product and their main guarantee is the experience and good work of the hotel and food group The Haciendas Company.

This slow aging balsamic vinegar scrupulously guards in its production process the ancestral processing techniques of the Italian masters who used to make dressing for the House of Padua, and that it brought the recipe from Veneto to the Villa Condal de Ledesma back in the XNUMXth century.

The technique is really long-lived and goes much further than we might think, neither the Renaissance nor the Middle Ages, it was the intelligent Romans of the great imperial era who in the XNUMXst century began to process the must with this technique.

A food product worthy of haute cuisine

El Balsamic Vinegar Balsam of Padua Traditional It is made in the only slow aging acetaia that exists in our country. It is located in San Pelayo de la Guareña in the province of Salamanca and follows the traditional Italian method during its production, which consists of a slow reduction and natural aging in barrels of greater to lesser capacity, thanks to the continental climate of the Douro Valley, with extreme cold in winter, and high temperatures in summer.

Unlike those made in industrial processes with low-quality musts, sweetened and darkened with sugar caramel, the Hacienda Zorita product is a true representative of the tradition made with care and above all mastery.

The process begins with 225 liters placed in oak barrels, usually used for aging reserve wines, and these are transferred approximately every two years to smaller barrels and different woods, chestnut, cherry, ash and, finally of birch, which will provide different nuances throughout the 12 years of its global production process, enhancing the sweetness of the Pedro Ximénez grape with the perfect pairing in the absorption of the multitude of aromas and textures that will provide it its fusion of must and wood.

Proof of this is the delicious and subtle harmony that the balsamic will present with the vanilla of the oak, the tannins of the chestnut, the fruit of the cherry tree, the flowers of the ash tree and the sap and softness of the birch.

The result is truly indescribable, and a real pleasure for the senses.

It has a limited production of 9.987 bottles of 100 ml, its sale is only possible through the online store of The Haciendas Co. The new reference will accompany at the most demanding tables the other jewel of the firm, the exclusive and internationally awarded Extra Virgin Olive Oil Oleo de Padua, whose complex flavor, mild and spicy, harmoniously combines the intense flavor of green olives with herbs and fruits, such as almonds and green apples.

The Haciendas Company a unique food and hospitality project

Based on the postulates and principles of the Slow Food movement, its food division sells exclusive Iberian cheeses and sausages from Salamanca with its own elaboration and the Marqués de la Concordia wines and virgin olive oil also have an important relevance in its product portfolio. extra.

In the field of hotels, since 2004 he has run the Hacienda Zorita Wine Hotel & Spa, an impressive hotel located in a XNUMXth century Dominican convent, which boasts the prestigious cache of belonging to the select group of “Small Luxury Hotels of the World (SLHW) “.

Another outstanding property, located in the Arribes del Duer Natural Parkor, is the basis of the Hacienda Zorita Natural Reserve, composed of two luxury villas with hotel service, cataloged with 5 stars.

In terms of restoration, the cities of Madrid and Salamanca host two of their culinary proposals, in the capital of Spain the Zorita´s Kitchen and in the university dean of the peninsula the WareHouse restaurant, both scrupulously follow, like hotels, the principles of the slow food movement, and at the same time contribute sustainability and diffusion to Hacienda products Zorita Organic Farm, that are made on a farm owned by the group.