Aceto Balsamico Tradizionale di Modena affinato 20 years

The Traditional Balsamic Vinegar of Modena can touch your senses poured on your cream or vanilla ice-cream, on strawberries and on Parmigiano Reggiano aged at least 30 months. A teaspoon at the end of the meals helps your digestion and it is very useful in case of sour throat.

Cooked must refined and aged at least 12 years in barrels of various precious woods.
Typical Modena grapes, mostly Trebbiano and Lambrusco, without the addition of other substances.
Cooking over direct heat in boilers on open air, natural fermentation and acidification of the cooked must, after decanting between the barrels, slow aging under the watchful eye of producer
The Certification Agency and the Commission of Tasters experts certify the two quality levels available:
• Refined, Aging minimum of 12 years *
• Extra old, aging minimum of 25 years * (gold cap)
(* It can not be stated on the packaging any reference to the year of production, or the presumed age of the product, as determined by the Regulations, it is only allowed to quote “Extra old” for any product that has been aged no less than 25 years )
Dark brown, full and shiny. Appreciable density in a proper, smooth syrupy. Perfume, “bouquet” distinctive, fragrant, complex but well balanced, penetrating and persistent, noticeable but pleasant and harmonious acidity. Distinctive flavor, sweet and sour, well balanced, with noticeable acidity, live, free, full, velvety, intense and persistent, in good agreement with its olfactory characters