Technical specifications

• Produced in: Emilia Romagna
• Certifications:  
• Packing: INCLUDED
• To deliver to:  
• Incoterms: EXW: Ex Work
• Yearly available quantity: 50
• Bank Reference: CARIPARMA
• Way of payment:

  ADVANCED

• Available for sending sample: No

Description

A finest Balsamic Traditional Vinegar of Modena D.O.P. (Protected Origin Designation), aged minimum 12 years, obtained from cooked grapes juice, matured through slow acetification deriving from natural fermentation and progressive concentration, and through lengthy aging in a series of small barrels of different kind of wood, with no addition of aromatic substances.
It’s a rich, dark glossy colour, its characteristic density is found in its correct and  smooth flowing syrupiness, with a complex, penetrating bouquet together with an agreeable and balanced acidity. Its traditional and inimitable flavour is a delicate  balance of sweet and sour, full-flavoured with velvet undertones.
The  Balsamic Vinegar of Modena D.O.P. is available in two types with different aging periods: a minimum of 12 years for the Balsamic Traditional Vinegar of Modena, and a  minimum of 25 years for the Traditional Vinegar of Modena “Extra vecchio”.
The Balsamic Traditional Vinegar of Modena is suitable to hot dishes, to all vegetables and for using it at table directly on Parmigiano Reggiano, on boiled meats and as a finishing touch to meat and fish dishes.

It’s truly delicious tasted on its own with a teaspoonful, or on strawberries and cream-flavoured ice-cream.
During cooking, “Extra Vecchio” Traditional Balsamic Vinegar is added shortly before removing food from the flame so that there is sufficient time to flavour the dish, but not time to lose the extraordinary aroma and complexity of its bouquet.
In the case of hot dishes, the Balsamic Vinegar is added shortly before serving.
In dressing raw vegetables and salads the optimum order is salt, Balsamic Vinegar and finally oil.

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