Traditional Balsamic Vinegar of Modena PDO aged 25 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.”
Traditional Balsamic Vinegar of Modena DOP of Acetaia Valeri – you can choose from two proposals that differ in terms of seniority: with at least 12 or at least 25 years of ageing, better defined as Extravecchio. Use it on vegetables and fine meats or aged cheeses, but it is also worth trying it on mozzarella or – especially the Extravecchio – on vanilla ice cream, on ripe and tender fruit or just as a digestive at the end of a meal, a teaspoon is enough! Never taste balsamic vinegar with a metal teaspoon – use a plastic or, even better, a ceramic one. You can only find it on sale in its customised packaging with a “Giugiaro” bottle that guarantees its uniqueness and authenticity. On the label, in addition to the logo, there can only be the definition “Traditional Balsamic Vinegar of Modena PDO” and nothing else. A “unique and guaranteed PDO product” bottle by Giugiaro Design complete with the “Modena-style tie” and “drip” dispensing cap for household use. Read more Brochure Traditional Balsamic Vinegar of Modena PDO Acetaia Valeri, Balsamic Vinegar Vademecum
