Traditional balsamic vinegar of Modena
The DOP Balsamic vinegar of Modena processing recalls and maintains the same natural method used traditionally through direct fire cooking in uncovered boilers, natural fermentation and acetification of cooked grape must with successive racking between wooden casks to obtain a slow ageing process and a perfect maturing.
The DOP Balsamic vinegar of Modena production process calls for the use of specific grapes such as Trebbiano, Lambrusco Spergola and Berzemino, involving ageing inside barrels made of different kinds of wood, mainly oak, chestnut, mulberry, cherry-tree and juniper, each of which ensures specific organoleptic and aspect features to this great product that is the essence of Italy.
The typical drop-shaped bottle is the distinctive feature of a product that complies with and abides by the
set of rules drafted to maintain its peculiar characteristics. The DOP Balsamic vinegar of Modena is famous and appreciated world-wide.
It is highly versatile. Preferably used fresh, its best expression involves Parmigiano Reggiano cheese and strawberries. The DOP Balsamic vinegar of Modena is delicious on salads and on roasted and stewed meat. It is excellent as digestive. In the past Extra-aged and refined DOP Balsamic vinegar of Modena was used as a panacea and energiser.