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 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 PDO of Acetaia Valeri can be chosen from two proposals that differ in terms of years of ageing: with at least 12 years 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 from a metal teaspoon – use a plastic one or, even better, ceramic one. You can 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. The natural wood package, customised for the “Valeri-Consorzio”, contains the “unique and guaranteed” Giugiaro Design ampoule complete with the “Modena-style tie”, the “drip” dispensing stopper and the ceramic spoon, as well as the practical manual and illustrated recipe book already translated into six languages. Inside there is also the pendant to personalise your gifts. The package can be reused as a practical jewellery case!
