Obtained by traditional methods from Trebbiano and Lambrusco grapes grown in the Modena area in a long ageing process in barrels of different wood kinds: oak, chestnut, cherry, juniper and mulberry. Human sensibility and expertise allow to measure out the ageing process in a balanced way as to obtain a product which is tested and validated by the experts of the Consortium for the Protection of Traditional Balsamic Vinegar before being bottled in the 100 ml bottle designed by Giorgio Giugiaro.
Traditional Balsamic Vinegar of Modena 25 years is obtained from cooked grape must, matured by slow acidification through natural fermentation and progressive concentration in a long ageing process in barrels of different wood kinds, without adding any flavours.
The ageing process is prolonged for 25 years as to give the product a strong personality, able to exalt any dish with just a few drops.
Its full-bodied and persistent flavour offers a surprisingly balanced sour-and-sweet profile and a slightly fruity flavour due to sweet wood kinds.
Vegetables, cold-cuts, hard cheese, mozzarella cheese.
Vanilla ice cream. Ripe fruit,
A simple digestive at the end of the meal.