Vinegars/ aged 15 years


Store:  Cheese Secrets
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1.      VinegarsAged 15 years –
250mL – 29.99 – White, Balsamic, Apple Cider Balsamic –
Aceto Balsamico di Modena PGI is
produced in the provinces of Modena and Reggio Emilia, in the Emilia-Romagna
region. It’s obtained from the must of seven typical varieties of grape with
the addition of a percentage of wine vinegar.

Aceto Balsamico di Modena PGI’s production area corresponds to the
provinces of Modena and Reggio Emilia in the Emilia-Romagna region. In this
area there is an abundance of grapes with just the right concentration of
sugars and acidity, namely Lambrusco, Sangiovese, Trebbiano, Albana,
Ancellotta, Fortana and Montuni.

and Taste:
It has a delicate and persistent aroma, with an agreeable and harmonic
sourness. It has a deep brown color and its smell is lightly acetic, persistent
and with possible woody hints. The flavor is well balanced between sweet and

Origins:  The practice of cooking the must of grapes can
be traced back to the ancient Romans. Starting in the 11
th century, the
production of this very particular vinegar was linked with Modena:  many documents confirm that this vinegar was
usually produced, in the XVI century, in the court of the House of Este’s duke.
Starting from the XIX Balsamic Vinegar of Modena (Aceto Balsamico di Modena)
began being appreciated and known abroad: it was presented in the most
important exhibition events of the time, from Florence to Bruxelles. It was in
this period that the production processes were codified.

Production: To the grape must,
that can be either fermented, cooked or concentrated, are added wine vinegar,
in the minimum amount of 10%, and an amount of at least 10-year-old aged
vinegar. The minimum percentage of grape must is 20% of the total quantity of
the product to be sent to processing. The product is concentrated through
pressing and cooking and is transformed with the traditional method of slow
acidification, with the use of selected bacterial colonies, in wooden
recipients. The minimum maturation time is 60 days. If the phase lasts over
three years, the finished product can boast the “aged” classification (Aceto
Balsamico di Modena PGI Invecchiato).

Balsamico di Modena PGI is extremely versatile: it’s a perfect condiment for
various products and dishes, such as cheese, pasta, meat, fruits. Its strength
lies in its being able to harmonize and balance the specific characteristics of
each ingredient of a dish. In order to preserve its characteristics, it has to
be stored in a closed container in a cool, dark place, not exposed to direct


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