Traditional Balsamic Vinegar of Modena PDO, Extra old - Vetus
The product represents the excellence of Traditional Balsamic Vinegar. Aged for 25 years in barrels and awaited like a precious item. "Extra old" mention.
There are few words to define a product of this level: we are talking about the king of vinegar. It has a dark brown color, a characteristic, fragrant, and complex aroma, with a sweet and sour taste. Inimitable.
Production
Traditional Balsamic Vinegar of Modena Dop is a aged condiment obtained through sugar and acetic fermentation of the must, cooked over direct heat, made from grapes produced in the territory of the province of Modena.
Traditional Balsamic Vinegar of Modena PDO, Extra old - Vetus: How is it produced
Acetaia Vetus, Emilia Romagna
Ingredients Traditional Balsamic Vinegar of Modena PDO, Extra old - Vetus
Nutritional values
Traditional Balsamic Vinegar of Modena PDO, Extra old - Vetus: use in the kitchen
The Traditional Balsamic Vinegar of Modena DOP "extra old", aged 25 years, is a magic for the palate that can be enhanced with equally excellent products from the region it comes from. Excellent on Parmigiano Reggiano 30-40 months, on Culatello di Zibello or on aged Crudo di Parma DOP.
Tasting
The color is dark brown, intense and shiny. On the nose, it is fragrant, complex but well blended, penetrating and persistent. The taste is characteristic of balsamic, sweet and sour and well balanced with appreciable acidity with a slight hint of aromaticity. To pair it with a wine, it should be a continuous and soft red, such as a Valpolicella Ripasso or an Amarone.
Tasting notes
Traditional Balsamic Vinegar of Modena PDO, Extra old - Vetus: pairings
How to store Traditional Balsamic Vinegar of Modena PDO, Extra old - Vetus At its best
Why do we like this product?
Emilia Romagna
Traditional Balsamic Vinegar of Modena PDO, Extra old - Vetus
