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Traditional Balsamic Vinegar of Modena PDO - 12 years old

Disponibilità: Disponibile

Only 50 left

Prezzo di listino: 38,50 €

Special Price 34,99 €

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This ancient and noble condiment is obtained from cooked musts of Lambrusco di Sorbara D.O.C. and Trebbiano di Spagna for fermentation and acetic bioxidation, by yeasts and acetobacteria and by progressive concentration through natural evaporation. The maturation, which takes place for at least 12 years in wooden barrels such as oak, chestnut, cherry and mulberry, gives this product a deep brown color, a high density, an intense and harmonious aroma, a full flavor and balanced acidity . A precious dressing for roast meats, risottos, vegetables or salads, a delicacy on strawberries or ice cream.

Ingredients: Cooked grape must. It is a 100% natural product. Contains no preservatives, dyes, thickeners or added sulfites.

Discount -11 %


Traditional Balsamic Vinegar of Modena PDO - aged 12 years - aged - 100 ml bottle with numbered label

Acidity: 6.16%

Density: about 1,320

Characteristics of the PDO: Traditional Balsamic Vinegar of Modena is the result of the particular climatic characteristics and of the variety of grapes typically cultivated in the Modena area, mostly Trebbiano and Lambrusco, together with the art of cooking musts and the loving procedures of annual decanting between the vinegar barrels. After crushing the grapes and before starting the fermentation, the musts are cooked in open-air boilers, at ambient pressure, until they reach a concentration of 30 to 50%. After a long period of decantation, the cooked must begins a natural and contemporary reaction of fermentation and acetic bioxidation by yeasts and acetobacteria. The product then undergoes a transformation phase called maturation which is of fundamental importance for the formation of the typical balsamic aromas. The aging phase follows, during which the characteristics of the product gain the optimal refinement. Every wood gives vinegar a particular characteristic: the chestnut rich in tannins will contribute to the dark color, the mulberry will concentrate the product more quickly, the juniper will yield the resinous essences, the cherry will soften the flavor while the oak, precious wood for the vinegar already ripe, it will give it a typical vanilla fragrance. Every year, as usual, the transfer from the largest to the smallest barrel is carried out: these complex and delicate operations are the result of a centuries-old tradition, and make the Traditional Balsamic Vinegar of Modena PDO unique in its kind.

The Producer: Raimondi Agricultural Company - Situated along an ancient Roman decumano, the Raimondi Primo Agricultural Company is dipped in one of the most picturesque and typical rural areas of the territory of Nonantola, in the province of Modena. It was born in the 1960s thanks to the initiative of Vilio, who continued the traditional viticulture activity of the Raimondi family. Expert connoisseur of vines and grapes, he handed down his authentic passion and profound knowledge in the production of wine products, from the cultivation of vines to the secrets of winemaking and acetification processes. The Company, a producer of Balsamic Vinegar of Modena for decades, has recently started the production of Nocino di Modena IG, thanks to the preservation of the ancient family recipe and to a good soil planted with walnuts which guarantees the product, the craftsmanship and the goodness of the products of the land typical of the Modena tradition.

Production Area: Nonantola (MO).

Ulteriori informazioni

Standard bottle 100 ml
Price for unit 385 Euro/Litro

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