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Balsamic Vinegar of Modena
"Extra Vecchio" - Traditional Balsamic Vinegar of Modena PDO

"Extra Vecchio" - Traditional Balsamic Vinegar of Modena PDO

Traditional Balsamic Vinegar of Modena PDO "Extra Vecchio " is an authentic masterpiece of vinegar-making, aged for over 25 years in fine wooden barrels. With a harmonious, deep and persistent flavor, it has a high density and a complex aroma. Perfect for enhancing gourmet dishes or as a precious digestif at the end of a meal.

Shelf Life: No expiry date. 10 Years is indicated by law.

€80,30

Format 100 ml.

Quantity

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

The Traditional Balsamic Vinegar of Modena PDO "Extra Vecchio" is a vinegar aged for at least 25 years. With a harmonious and mature flavor, it is characterized by its high density and intense and persistent aroma.

It earned the title of "Extra Vecchio" after 25 years the vinegar is aged in fine wood barrels, taken from small barrels after the slow acidification of the cooked grape must.

Stored in attics or lofts with different climatic variations typical of the Modena area, it ages in batteries of barrels of different capacities and different woods, thus becoming the precious Traditional Balsamic Vinegar of Modena PDO.

It is the wood that gives the vinegar its distinctive notes.

The dark color comes from aging in chestnut wood barrels, mulberry wood concentrates the product more quickly, juniper wood gives off resinous essences, cherry wood softens the flavor, while oak wood gives the mature vinegar a typical vanilla flavor.

Originally created as a digestive to be taken in small glasses at the end of a meal, over time it has found its way onto the menus of great international chefs, from appetizers to desserts.

After a rigorous examination by the Consortium of Producers of Traditional Balsamic Vinegar of Modena PDO, of which Ermes Malpighi is one of the founders, the vinegar can be bottled in special bottles approved by the Consortium and designed by the famous designer Giorgietto Giugiaro.

Each bottle is sealed with a numbered guarantee seal.

The history of Traditional Balsamic Vinegar is full of charm and mystery. It is the story of a product, the result of human ingenuity and passion, which dates back over 1000 years, between history and legend.

We can find precise information about this vinegar-based "elixir" in various documents belonging to the Dukes of Este, who are credited with introducing balsamic vinegar to many European courts of their time: in 1764, Catherine the Great, Empress of Russia, sent her Chancellor on a diplomatic mission to the capitals of Europe, and when he arrived in Modena, he asked for several bottles of balsamic vinegar from the ducal vinegar cellars to be sent to Moscow; in 1792 in Frankfurt, on the occasion of the coronation of Archduke Francis II of Austria as Holy Roman Emperor, Duke Ercole III d'Este considered his "Secolare" vinegar worthy of being sent as a gift to the Emperor in the modest quantity of one bottle.

The malpighi family is one of the oldest producers of Traditional Balsamic Vinegar of Modena PDO (since 1850, now in its fifth generation), and owns 3,000 barrels in which ABTM is aged and acidified.

Extra Vecchio balsamic vinegar is suitable for strong, flavorful, and spicy cheeses, for fruit salads with berries, strawberries, or cherries, for pastry creams or ice cream, for panettone or strudel, or for sophisticated cocktails.

Vinegar is also ideal for enjoying at the end of a meal as a digestif, using a small porcelain or plastic spoon, but not metal, as the acidity causes corrosion, which gives the product an unpleasant metallic taste.

Excellent with meat tartare and risotto and paired with dark chocolate desserts.

Appearance: Clear.
Color: Dark brown, intense and bright.
Aroma: Strong and harmonious.
Taste: Sweet and sour, dense, full and velvety.
Density: 1.34.

Before opening, it is important store the bottle in a cool, dry place, away from heat sources and direct light, keeping it in store upright to prevent the vinegar from coming into contact with the cap. It is also essential to avoid exposure to direct sunlight to preserve its organoleptic qualities. After opening, it is crucial seal the bottle tightly to limit exposure to air and store in a place with a constant temperature, AVOID STORING IN THE REFRIGERATOR where low temperatures could alter its density and aroma. By following these precautions, the vinegar will retain its extraordinary characteristics over time, allowing for optimal tasting.