Choose from one of our delicately crafted vinegar’s that have aged a minimum of 12 years as denoted by a white cap.
This vinegar is aged for over 12 years, in barrels of different sorts of wood, oak, chestnut, mulberry, ash. It has a full dark colour, clear and thick with a wide scent with sensations of volatile acidity more pronounced compared to the extra-old ones.
Thanks to its scent and its good acidity it can enrich carpacci and crudités, it can be used to give flavour at the end of cooking, cutlets, underdone red meat, eggs and steamed vegetables. Molto Bene!
Aged for over 12 years in barrels of cherry wood, it develops a special combination between acidity and velvet sweetness typical of fruit. This rare, soft and porous wood gives to this Traditional Balsamic a delicate aroma and a fruity flavor tending to sweetness.
Very tasty on ice cream, strawberries and cheese. Ideal for those who begin to discover the world of aromas and flavors of the Traditional Balsamic Vinegar of Modena.
For its strong and refined personality it is particularly suitable for wild game, meat dishes but also on carpaccio of fresh or marinated fish like tuna, salmon or swordfish.
Ideal for those who love lively and aromatic taste.