TRADITIONAL BALSAMIC VINEGAR OF MODENA D.O.P. AGED

78.00

The authentic Balsamic Vinegar of Modena

An ideal gift for someone who really enjoys authentic traditional foods, or as a treat for yourself.

 To this day it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency.

Traditional balsamic vinegar begins with grape must —whole pressed grapes complete with juice, skin, seeds and stems. The must from sweet white locally grown and late-harvested grapes —usually Lambrusco or Trebbiano varieties— is cooked over a direct flame until concentrated by roughly half, then left to ferment naturally for up to three weeks, and then matured and further concentrated for a minimum of 12 years in a “batteria,” or five or more successively smaller aging barrels. These barrels are made of different types of wood such as oak, chestnut, cherry, juniper, and mulberry, so that the vinegar can take on the complex flavors of the casks.