Extra Vecchio Traditional Balsamic Vinegar of Modena DOP
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Traditional Balsamic Vinegar of Modena D.O.P. Extra Vecchio over 40 years is a product of the Modena tradition.
It is produced by cooking the must over direct heat in open-top boilers, then moving on to natural fermentation and acetification and subsequent decanting into the battery of casks to achieve slow aging and perfect maturation. The extra vecchio type is obtained after aging for 25 years and is the result of the characteristics of the territory in which it is produced, the typical Modenese grapes, combined with the expert craftsmanship handed down over the years. If you are a vinegar lover, you cannot miss it.
This process calls for the use of specific grapes such as Trebbiano, Lambrusco and Berzemino with aging inside barrels of different woods, mostly oak, chestnut, mulberry, cherry and juniper, each of which gives an organoleptic and physiognomic particularity to the extra old traditional balsamic vinegar of Modena D.O.P., a product that tells the story of Italy.
THE HISTORY OF BALSAMIC VINEGAR
The earliest records regarding this type of vinegar date back to the 11th century, although production may date back to the Roman Empire, when grape must was used to make a thick condiment. The battery process was later developed in the vinegar cellars of aristocratic families, who considered their product inimitable. The oldest technical records date back to the 1800s.
