Made from the grapes in the hilly area surrounding Modena, Balsamic Vinegar has become a defining product for the area and the region of Emilia Romagna.
After the grapes are meticulously chosen, they are then cooked over open fire and then placed into differing casks, each imbuing the balsamic vinegar with its distinct taste.
Tradition as well as a long standing appreciation for the attention to detail required to make an exceptional culinary product sees the balsamic vinegar aged for a minimum of 13 years. With a dark, brownish hue, the balsamic vinegar derives much of its flavor and coloring from the barrel like casks its stored in as well the decades of experience behind the craftsmen who oversee the process from choosing the grape to bottling.
For the Balsamic Vinegar of Modena to be considered vintage it must be aged for a minimum of 25 years, while gradually being put in casks of differing sizes, with the variety of woods helping to imbue the balsamic vinegar with its unique interplay of sweet and sour notes and iconic color.
Used to accompany bread or vegetables, Balsamic Vinegar of Modena is truly a versatile product that can be used just as easily on strawberries and deserts as it can with a great piece of bread.