Traditional Balsamic Vinegar of Modena
Traditional balsamic vinegars of Modena are truly special delicacies. The vinegar must be aged for a minimum of twelve years, bottled in traditional glass bottles and finally approved by master tasters before it achieves the ‘traditional’ designation issued by the Consortium. Barrels of varying sizes and types of wood are used– Oak, Chestnut, Cherry, Ash, and Mulberry – to give the final product special fragrances and aromas. They can be used to flavor meat like chicken, steak, fish or veal. They are well-suited to fruit and cheese pairings, such as strawberries, peaches and pears, along with ricotta or feta cheese.
Aged for a minimum of twelve years, this traditional balsamic vinegar is best used after the cooking is finished, and in otherwise mild dishes, so that it can shine on its own.
White Ribbon – Extra Old
A minimum aging period of 25 years in superior wooden barrels is required for this traditional balsamic vinegar of Modena to be considered ‘Extravecchio’ or extra-old
Green Ribbon – Extra Old
Aged for a minimum of 25 years, this traditional balsamic vinegar of Modena is particularly harmonious and well-balanced. Rich in aromas and flavours due to the meticulous aging process
Gold Ribbon – Extra-Old
Prestigious traditional balsamic vinegar of Modena that is drawn from only extremely rare casks in the family reserves. With particularly limited production, this is destined for extremely refined palates that demand the best.