Aceto Balsamico Tradizionale di Modena DOP is a condiment unique in the world, the fruit of an extremely slow acetification process and a minimum aging of 12 years (25 for the "Extra Vecchio") in batteries of wooden barrels of different types: oak, chestnut, mulberry, cherry and juniper.
It is produced from the cooked must of Trebbiano and Lambrusco grapes, which is concentrated and then left to age in the acetaia in the attics of Modena, where temperature fluctuations favor the transformation. Every year it is transferred from large barrels to smaller ones, concentrating aromas and flavor.
The result is a dense, dark, glossy liquid with a complex and enveloping sweet-sour taste. Just a few drops on Parmigiano Reggiano, strawberries, ice cream or meat create an unforgettable experience.
