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Traditional Balsamic Vinegar Of Modena PDO Extravecchio

95,00


100 ml bottle with packaging, measuring cap and multilingual booklet

 

Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin)

It is famous and appreciated all over the world. It obtained the DOC protection in 1986 (L.93 of 03/04/86). It has been recognized as PDO by the European Community on 17/04/2000.


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Raw Material


For the production of our Traditional Balsamic Vinegar of Modena PDO we use the typical grape must from Modena, mainly Trebbiano and Lambrusco, grown in our organic vineyards in Castelfranco Emilia in the province of Modena, without the addition of any other substance.

Production


The grapes we use for our Traditional Balsamic Vinegar are hand picked during the harvest and softly pressed in the cellar to extract only the free-running must. The must obtained from the pressing is then left to settle for a whole night after which it is cooked over direct heat in open-air boilers.
Once the cooking is finished, the natural fermentation and acidification of the cooked must begins.
Once inserted in the series of barrels (Battery), we carry out decantations once a year among barrels made of various woods, and the slow aging is kept under control by the watchful eye of the producer for at least 25 years.

Use


Our Traditional Balsamic Vinegar of Modena PDO is a product of great versatility, with a few drops it can dress a wide variety of dishes by adding a great flavour to risottos, mixed cold cuts, shellfish, fish carpaccio, meat, mature cheeses.
It is perfect if enjoyed on top of Parmigiano Reggiano, cream-flavoured ice cream or on strawberries.

Features


The Traditional Balsamic Vinegar of Modena PDO is dark brown, full and shiny. It has an appreciable density in a balanced, smooth syrupiness.
With its scent, it immediately highlights its distinctive “bouquet”, fragrant, complex but well blended, penetrating and persistent, of evident but pleasant and harmonious acidity.
Its flavor is characteristic, sweet and sour and well balanced, with appreciable acidity, lively, frank, full, velvety, intense and persistent, in good harmony with the olfactory characteristics that distinguish it.

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