This traditional balsamic vinegar has been barrel-aged for a minimum of 25 years in a battery of barrels made from no less than 5 different types of wood. The resultant “wine must” is tested, bottled and sealed as an “extravecchio” DOP by the Italian Growers Association in a distinctive 100 ml bottle.
- 25 year old PDO certified “extravecchio” Balsamic Vinegar of Modena is barrel-aged tested, bottled and sealed by the Consortium
- Aceto Balsamico Tradizionale di Modena DOP is used sparingly on pasta or parmesan cheese.
- No additives or preservatives. 100% wine must.
- Barrel-aged balsamic vinegar made from the wine must of Trebbiano grapes in Modena Italy. No additives or preservatives and consists entirely of “mosto cotto” or grape must.
- Balsamic vinegar has been compared to “nectar of the Gods” and is the secret weapon of every home and restaurant chef.
- With its distinctive packaging, Gourmet Living’s 25 year old “extravecchio” balsamic vinegar is a great gift for special occasions.
This exceptional 25-year DOP balsamic vinegar is currently sold with a distinctive custom-made presentation box. Act now, while supplies last.
About Traditional Balsamic Vinegar of Modena
DOP or traditional balsamic vinegar of Modena is closely controlled by the Italian Consorcio. All DOP balsamic vinegar of Modena is tested, bottled and sealed by the Italian Consorcio in distinct 100 ml bottles. Only two ages are recognized by the Consorcio: “Affinato” which has been barrel-aged a minimum of 12 years and “Extravecchio” which has been barrel=aged for a minimum of 25 years. DOP balsamic vinegar consists only of wine must or “mosto cotto” and contains no additives or preservatives.
Found below, are the only authorized 100 ml bottles approved by the Consorcio for Emilia Romagna (left) and Modena (right) with their distinctive seals.
More About Balsamic Vinegar of Modena
Grapes – generally the grape varieties of Trebbiano and Lambrusco – are pressed shortly after the fall harvest to extract their liquid. After the seeds, grape peels and stalks are removed, the grape juice is cooked over direct heat in an open container to achieve a concentrated liquid through evaporation. In most cases, the the liquid concentrate is about 30% of the initial volume. The resulting wine must or “mosto cotto” is left to cool resulting in a viscous syrup with a high sugar content.
The rested wine must is then placed in a series of wooden barrels (oak, chestnut, mulberry, cherry, juniper, etc.) to age. As the wine vinegar matures, natural evaporation occurs through a small opening in each barrel. Each year, the concentrated wine must is transferred to an even smaller barrel in a wine battery to aid in the maturation and fermentation of the wine vinegar. During the aging process, the product goes through a series of profound changes with regards to the alcohols, aldehydes, sugars and organic acids contained in the wine must. This produces a bouquet of delicate yet intense aromas and flavors.
Only wine must that has been barrel-aged for a minimum of 12 or 25 years can be certified DOP by the Italian Consortium.
Additional Resources for Balsamic Vinegar
Please find below links to other resources about balsamic vinegar on the Gourmet Living website:
Balsamic Vinegar of Modena
What is Balsamic Vinegar?
Nutrition Facts About Balsamic Vinegar
Balsamic Vinegar FAQ