Vinegars aged with patience
Traditional Balsamic Vinegar of Modena PDO is made from cooked grape must alone, then aged for years in a series of barrels made from woods such as oak, cherry, chestnut and juniper. Each wood leaves its own trace, and as the vinegar moves from barrel to barrel it grows darker, thicker and more complex. Every stage follows the PDO rules of the Modena consortium, which certifies a minimum of 12 years of ageing, or 25 years for the Extra Vecchio.
Alongside the great balsamics of Modena, our gourmet vinegars include fruit and wine vinegars from small Mediterranean producers, each with a clear, specific character for dressings, marinades and finishing.
How to enjoy aged balsamic
A few drops are enough. Try it over Parmigiano Reggiano, strawberries, grilled meat, risotto or vanilla ice cream, and add it at the end of cooking so the aroma stays intact.
