Discover the characteristics of Balsamic Vinegar of Modena Obtained from cooked grape must of white Trebbiano grapes, aged for at least 12 years in ancient barrels made of various woods such as oak, chestnut, mulberry, cherry, juniper, and ash, using the historic Modenese technique of decanting and topping up. The series of barrels arranged in a set of 6 from the largest to the smallest are placed in attics where the pronounced temperature variation combined with the ideal and humid climate aids the long natural fermentations that transform the must into one of the most distinctive and appreciated products of Emilia. The traditional balsamic vinegar of Modena PDO appears as a bright dark liquid, dense, with a complex and penetrating aroma and a sweet and sour taste, to be paired with a 30-month-aged Parmigiano Reggiano.
