Humble Food 25 years Organic Traditional Balsamic Vinegar

The traditional Balsamic Vinegar of Modena PDO aged at least 25 years in barrels of 
different woods and sizes (Cherry, Acacia, Mulberry, Ash, Oak, Chestnut, Juniper), according to the classic procedure of the Solera method applied to where the planets are connected to different woods.
The tasting of this Traditional vinegar is a ritual, deserves a taste on a spoon (ceramic) or on good aged Parmigiano Reggiano, wild strawberries, or ice cream, on figs, or as a digestive at the end of a meal.

*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.

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.

What is Aceto balsamic vinegar used for?

Try putting a few drops on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream. Traditional balsamic can be used at the end of the cooking. It's excellent drizzled over traditional veal scaloppine, a rich risotto, or the Italian stew bollito misto

Product of Italy

Expiry date: Jun 2033