Acetaia Millán loader LAUR

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Acetaia Millán

Laur opened in 2013 the first plant of Aceto Balsamico Original which will have its first production in year 2029. Open to the public, visitors can travel in time to an authentic greek temple where every detail has been carefully designed and staged.
Even more, they will know the Aceto Balsamico production stages, made following the highest standards and choosing carefully the raw material, thus attaining one of the most precious products in today's gastronomy.

Our Product Line

Acetaia Millán

Di Modena I.G.P.

Aceto Di Modena I.G.P.

Varietal: Ungi Blanc.

Aging: 3 years.

It's a product imported in bulk from the land of Aceto Balsamico (Modena, Italy) and bottled by Millán Acetaia. This aceto has the seal of protected denomination of origin, given by the counsil of Aceto Balsamico in Modena, institution that also certifies all production processes of Millan Acetalia. This aceto is aged for 3 years and has a very strong acidity, higher than any of previous products of the line, which makes it slightly more aggressive and gives it a greater personality and a strong presence in foods. Recommended for meats, pasta and cheese.

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Aceto Millán

Aceto Balsámico Millan

Varietal: Ungi Blanc.

Aging: 1 year.

Is an Aceto Balsamico that takes no less than a year of aging in american and french oak barrels. It is composed of concentrated white grapes must (of our own produce, since we have a winery as well) and white wine vinegar of the Ugni Blanc variety. After aging it is cooked at low heat (about a week long cooking) in a special flame heater, reducing it's volume in half. That's how a creamy and dense product is obtained. Balanced palate without preservatives or colorants of any kind. It is such a noble and healthy product as the olive oil. Widely used in gastronomy since it goes well with ice creams, meats, cheese, fish, among many other applications.

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Acetaia Laur

Acetaia LAUR

Aceto Balsámico

Varietal: Ungi Blanc.

Aging: 6 month.

Produced with white wine vinegar, Ungi Blanc variety. It is left in touch with oak wood, at least six month in barrel. concentrated must is aged in concrete pools in contact with oak staves for six month too. When that time is due, all ingredients are taken to the flame cooker for a three day cooking process until desired density is reached. It is a fluid product, ideal for salads. No conservatives used.

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