Traditional Balsamic Vinegar of Modena D.O.P. aged over 25 years.
This product is made up of earth, fire, air and the absolute fidelity of man who, through the succession of generations, has preserved its historical and productive memory.
Traditional Balsamic Vinegar of Modena is obtained from grape must cooked over direct heat in open-air boilers, matured by slow acetification, derived from natural fermentation and progressive concentration through very long aging in series of different wooden barrels, without any addition of aromatic substances.
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Ingredients: cooked must.
Aging: over 25 years in barriques of different woods.
Pairings: conclude a risotto, a soup or a roast meat, as an accompaniment to aged cheeses, shellfish or desserts. Ideal with Parmigiano Reggiano, better if aged at least 36 months. The best thing is to use it raw, drop by drop.
Data sheet
Traditional Balsamic Vinegar of Modena D.O.P. aged over 25 years.
This product is made up of earth, fire, air and the absolute fidelity of man who, through the succession of generations, has preserved its historical and productive memory.
Traditional Balsamic Vinegar of Modena is obtained from grape must cooked over direct heat in open-air boilers, matured by slow acetification, derived from natural fermentation and progressive concentration through very long aging in series of different wooden barrels, without any addition of aromatic substances.
