Traditional Balsamic Vinegar of Modena 100 Years Old
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This Balsamic vinegar is created in the traditional method using a Batteria which is a series of barrels. Each successive barrel is of a different wood, and is smaller than the last. Most batterias are a series of barrels from 5 to 9 barrels. Once a year, the grape harvest is made and the resulting grape juice (called must) is slowly reduced over 36-48 hours over a fire. This resulting grape must is put in an oak barrel to age for 6 months. Then, the topping up of the barrels begins. The smallest barrel is re-filled with the balsamic from the next largest barrel, then that barrel is filled from the next largest barrel and so on until the largest barrel is filled from the new grape must that has been aged for 6 months. After the specified number of years of feeding the batteria with the concentrated grape must the vinegar maker can remove 10% of the final barrel to sell and usually this results in 4-5 100ml sized bottles of Aceto Balsamico Tradizionale to sell.
This balsamic vinegar is highly viscus, concentrated and sweet. Drops are all you need to accent flavors of many dishes ranging from red meat, Parmesano Reggiano, various desserts, and fresh fruit.
Product ships within three days of ordering.