Traditional Balsamic Vinegar of Modena PDO | Extra Vecchio • 80 Decantations
A molecular structure of high viscosity: a product born of the natural concentration of cooked grape musts, aged by transfer through a battery of differentiated woods.
Raw Materials and Production Variables
Grape Varieties
Made exclusively from Trebbiano and Lambrusco grape musts harvested in the province of Modena. The grapes are pressed, then cooked over an open flame until reduced by 50% of their initial volume, concentrating the sugars and organic acids.
Fermentation
An initial phase of alcoholic fermentation followed by a slow acetic oxidation, carried out in open casks to favor the activity of the local acetobacter colonies.
Technical Data and Aging
Aged according to the ‘vascello’ method (a battery of casks). The product undergoes 80 successive cycles of decanting and refilling. Each year, part of the liquid is transferred to a smaller cask, offsetting the natural evaporation (the ‘angels’ share’).
A chronological passage through casks of oak, chestnut, cherry, ash and mulberry. Each essence brings specific tannins and alters the permeability to oxygen, influencing the polymerization of the aromas.
Prolonged aging raises the relative density above 1.30 g/ml. The concentration of sugars and the evaporation of water create a syrupy texture with no added thickeners (caramel or starch), in accordance with the PDO specification.
Organoleptic Characteristics
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MouthfeelA powerful attack marked by a precise acid-base balance. The sensation evolves from a lively acidity towards a complex, lasting sweetness.
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Aromatic SpectrumAn architecture defined by top notes of candied fruits and prune. The heart reveals woody nuances, vanilla and liquorice, with a subtly smoked finish born of the chestnut casks.
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Visual ProfileA deep brown color, intense and limpid. The brilliance is an indicator of the natural filtration obtained by sedimentation over several decades.
Parameters of Use and Storage
Culinary Application: Exclusively to be used raw, drop by drop at plating. Its density allows a perfect adherence on solids (aged parmesan, strawberries, foie gras).
Dosage: The molecular concentration is such that a few milliliters are enough to saturate the flavor spectrum of a dish.
Storage: Unlimited chemical stability thanks to its acidity and sugar concentration. Keep in its original bottle at room temperature. Avoid storing near strong odors, which would alter the complex bouquet acquired during aging.
