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DOP Traditional Balsamic of Modena 25 Years “Extravecchio”

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Original price $245.00
Original price $245.00 - Original price $245.00
Original price $245.00
Current price $200.00
$200.00 - $200.00
Current price $200.00
Size: WB Preorder | 100ml
Description
This traditional balsamic vinegar received from the European Commission DOP (Protected Designation of Origin) recognition and is submitted to a strict production policy. It is made exclusively of cooked grape must aged for many years in wooden barrels, where it naturally gets thicker and aromatic from year to year. Every year it is transferred into a different wooden barrel to acquire the aromas of oak, cherry, chestnut, ash, mulberry, and juniper woods. Traditional Balsamic Vinegar of Modena DOP can only be found in the specially shaped 100ml glass jar designed by Giugiaro, and each bottle is numbered and sealed with the DOP mark of the Consortium. Only two qualities are available: “Affinato,” aged for at least 12 years and “Extravecchio” aged for a minimum of 25 years. They are pleasantly thick and sweeter than the Balsamic Vinegar of Modena IGP; therefore, they can be used on many dishes. The “EXTRAVECCHIO” is also used purely at the end of a meal as an after-dinner for its digestive properties.

WHAT IS THE BALSAMIC VINEGAR OF MODENA?

It is a condiment typical of the Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process, and put on rest in wooden barrels to acetify and concentrate naturally.

All products from Ponte Vecchio are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape, and Lambrusco red grape. From these two varieties of grapes, we obtain the “must” (cooked grape juice), which is the essential ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia.”

The aged vinegar has very remote origins; literature testifies that it was used as a “precious gift” offered to nobles, kings, and intellectuals in a sign of respect, peace, or to pay some dues. It was also included in the ladies' dowries for its medicinal properties and high value. Thanks to Giacomo Casanova, who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out, but it is especially well-known for its digestive properties; this is the reason why an aged Balsamic (thicker and sweeter) can be used purely as an after-dinner.

The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, and they briefly consist of the following:

1. Pick-up of grapes typical of the Modena area and immediate pressing to get the juice.

2. Cooking the juice to get a concentrated must.

3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).

4. Tasting and transfer from the barrels to the final bottle.

Net weight: 100 ml.3,38 fl oz

Ingredients: Cooked grape must

Contains sulfites