Traditional Balsamic Vinegar of Modena DOP Old reserve (25 years min)
The ageing of this ancient and noble dressing, obtained from our Lambrusco di Sorbara D.O.C. and Trebbiano di Spagna grapes, goes on at least for 25 years in different wood barrels, such as oak, chestnut, ash, juniper, cherry wood. This long rest gives it a dark brown colour and a considerable and thick density, a strong and complex perfume characterised by a pleasant and harmonious balsamic acidity, that you can perceive through a bittersweet balance of persistent balsamic tastes. Aceto Balsamico Tradizionale di Modena Extravecchio can adapt well to hot dishes and directly on Parmigiano Reggiano, on boiled meat and to prepare meat and fish. It’s excellent tasted alone on a spoon or with strawberries and ice cream. You must add Aceto Balsamico just before ending the cooking, to dress the dishes and not to let dissolve its extraordinary scent. You can also add the vinegar on food before serving.