Traditional Balsamic Vinegar of Modena PDO aged 25 years<\/b>: Definition \u201cThe real \u2018natural\u2019 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 perfect, 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.<\/i><\/p>\n
Traditional Balsamic Vinegar of Modena DOP of Acetaia Valeri can be chosen from two proposals that differ in terms of seniority: with at least 12 or 25 years of ageing, better defined as Extravecchio<\/i>. Use it on vegetables and fine meats or aged cheeses but, it is also worth trying it on mozzarella or \u2013 especially the Extravecchio<\/i> \u2013 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 \u2013 use a plastic or, even better, a ceramic one. You can only find it on the market in its customised packaging with a \u201cGiugiaro\u201d bottle that guarantees its uniqueness and authenticity and on the label there can only be, in addition to the logo, the definition \u201cTraditional Balsamic Vinegar of Modena PDO<\/b>\u201d and nothing else. The package contains the \u201cunique and guaranteed\u201d <\/b>Giugiaro Design ampoule complete with the \u201cModena-style tie\u201d<\/b>, the \u201cdrip\u201d <\/b>dispensing stopper and the practical manual and illustrated recipe book already translated into six languages.<\/p>\n