Traditional Balsamic Vinegar of Modena PDO, Refined - Vetus
The product represents the excellence of Traditional Balsamic Vinegar. Aged for 12 years in wooden barrels, it is a gem among Italian typical products.
There are few words to define a product like this: it is not an "extra old", but it is still a product of the highest level. It has a dark brown color, a characteristic, fragrant, and complex aroma, with a sweet and sour taste. Essential.
Production
The Traditional Balsamic Vinegar of Modena Dop is a aged seasoning that is obtained through the sugar and acetic fermentation of the must, cooked over direct heat, obtained from the grapes produced in the territory of the province of Modena.
Traditional Balsamic Vinegar of Modena PDO, Refined - Vetus: How is it produced
L’Aceto Balsamico Tradizionale di Modena Dop è un condimento invecchiato che si ottiene tramite fermentazione zuccherina ed acetica del mosto, cotto a fuoco diretto, ottenuto dalle uve prodotte nel territorio della provincia di Modena.
Acetaia Vetus, Emilia Romagna
Ingredients Traditional Balsamic Vinegar of Modena PDO, Refined - Vetus
Nutritional values
Traditional Balsamic Vinegar of Modena PDO, Refined - Vetus: use in the kitchen
The Traditional Balsamic Vinegar of Modena DOP aged 12 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, on Culatello di Zibello, or on aged Parma Ham DOP.
Tasting
The color is dark brown, intense and shiny. To the nose, it is fragrant, complex but well blended, penetrating and persistent. The taste is characteristic of balsamic, sweet and sour and well balanced. To accompany it with a wine, it should be a continuous and smooth red, like a Valpolicella Ripasso or an Amarone.
Tasting notes
Il colore è bruno scuro, intenso e lucente. All'olfatto è fragrante, complesso ma bene amalgamato, penetrante e persistente. Il gusto è caratteristico del balsamico, dolce e agro e ben equilibrato. Per accompagnarlo assieme a un vino, occorre che sia un rosso incessante e morbido, come un Valpolicella Ripasso o un Amarone.
Traditional Balsamic Vinegar of Modena PDO, Refined - Vetus: pairings
How to store Traditional Balsamic Vinegar of Modena PDO, Refined - Vetus At its best
Why do we like this product?
Emilia Romagna
Traditional Balsamic Vinegar of Modena PDO, Refined - Vetus
