Traditional Balsamic Vinegar of Modena aged 12 years: definition “The real ‘natural’ balsamic vinegar is obtained from cooked grape must, matured by slow acetification and progressive concentration through very long ageing in series of vessels of different woods, without any addition of aromatic substances. Dark brown in colour and shiny, it manifests its density in a correct, flowing syrupiness. It has a characteristic and complex, penetrating aroma, with evident but pleasant and aromatic acidity. With a traditional and inimitable well-balanced sweet and sour flavour, it is generously full-bodied and savoury with velvety nuances in keeping with its olfactory characteristics.
Use it on vegetables and fine meats or aged cheeses but, it is also worth trying on mozzarella or, better still, on vanilla ice cream, on ripe and tender fruit or simply on its own as a digestive at the end of a meal, just a teaspoonful! Never taste balsamic vinegar with a metal teaspoon – use a plastic or even better a ceramic one. On the label, in addition to the logo, only “Traditional Balsamic Vinegar of Modena PDO” may be written and nothing else. A “unique and guarantor of the PDO product” bottle by Giugiaro Design complete with the “Modena-style tie” and the “drip” dispensing stopper for household use.
Further information
Brochure Traditional Balsamic Vinegar of Modena DOP Acetaia Valeri Balsamic Vinegar Vademecum Acetaia Valeri
