Aceto Balsamico Tradizionale di Modena DOP - ETRAVECCHIO 25 anni

Traditional Balsamic Vinegar of Modena DOP is obtained from cooked grape must, matured by slow acetification derived from a natural fermentation and a progressive concentration through long aging. It ages in small barrels built with different woods to infuse a great complexity of characteristics and aromas. After 25 years of aging, the Traditional Balsamic Vinegar of Modena PDO becomes "Extravecchio". To be combined with: grilled red meat, aged cheeses, raw fish, grilled vegetables, caviar and shellfish, fresh fruit.