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Carefully produced and hand-bottled in the heartland of Cognac, Le Baume (which means Balsamic in ancient French) has already been acclaimed and approved by the most famous chefs in France.
A regional tradition from the 16th century was refined in 1999 in order to establish the perfect transformation process and reach the Baume quality.
At harvest in September, the freshly pressed grapes of Ugni Blanc (the French name for Trebbiano Toscano, the variety of grapes grown in Modena) are heated in copper cauldron for 24 hours.
The concentrated juice is then decanted and set aside for several months.
The juice is finally transferred to oak barrels that previously contained cognac.
Barrels are then kept in the aging cellar where the slow and controlled transformation process takes place for a minimum of 18 months and up to 10 years!
After careful supervision, the cellar master makes a selection of the finest barrels to craft Baume de Bouteville quality.
These balsamic vinegars are unforgettable for their key ingredients are:
Grapes, oak and time!