The Traditional Balsamic Vinegar of Modena PDO is obtained from cooked grape must, matured by slow acetification derived from a natural fermentation and a progressive concentration through long aging. It ages in small barrels built with different woods to infuse a great complexity of characteristics and aromas.
After 25 years of aging, the Traditional Balsamic Vinegar of Modena PDO becomes "Extravecchio". The color is dark brown, full and shiny, the aroma is complex, penetrating and persistent. This balsamic vinegar has a high density and is characterized by an evident but pleasant and harmonious acidity.
To be combined with: grilled red meat, aged cheeses, raw fish, grilled vegetables, caviar and shellfish, fresh fruit.
Capacity: 100 ml