Extra-old Traditional Balsamic Vinegar of Modena PDO
Traditional Balsamic Vinegar of Modena PDO
(Protected Designation of Origin)It is famous and appreciated all over the world. It obtained DOC protection in 1986 (L.93 of 03/04/86). It was recognized DOP by the European Community on 17/04/2000.
For the production of our Traditional Balsamic Vinegar of Modena PDO, the must of typical Modena grapes is used, mainly Trebbiano and Lambruschi grown in our organically-run vineyards in Castelfranco Emilia in the province of Modena, without adding other substances.
The grapes we use for our Traditional Balsamic Vinegar are manually selected when harvested and pressed in the cellar by soft pressing to extract only the flower must. The must obtained is left to settle for a whole night after which it is cooked over direct heat in open-air boilers.
After cooking, a natural fermentation and acetification of the cooked must is subsequently started.
Once inserted into the Battery, decanting is carried out between the barrels of various woods once a year, with slow aging under the watchful eye of the manufacturer for at least 25 years.
Our Traditional Balsamic Vinegar of Modena PDO is a product of great versatility, with a few drops used raw it can accompany a great variety of dishes giving a riot of sensations to risotto, mixed cold cuts, shellfish, fish carpaccio, meat, aged cheeses.
It is perfect if enjoyed over Parmigiano Reggiano, cream ice cream or strawberries.
Traditional Balsamic Vinegar of Modena PDO is dark brown in color, full and shiny. It has an appreciable density in a correct, flowing syrupiness.
On the scent, it immediately highlights the characteristic, fragrant, complex but well blended, penetrating and persistent “bouquet” of evident but pleasant and harmonious acidity.
The flavor is characteristic, sweet and sour and well balanced, with an appreciable acidity, lively, frank, full, velvety, intense and persistent, in good harmony with its own olfactory characteristics.