A collection dedicated to Traditional Balsamic Vinegar of Modena PDO, made exclusively from cooked grape must and aged for many years in small wooden casks.
In the attics of our acetaia, rows of ancient wooden casks have preserved the secret of Traditional Balsamic Vinegar of Modena PDO for generations. Here, time, climate and the care of the De Pietri family work together to shape our Traditionals.
This collection is produced exclusively from cooked must of Trebbiano and other typical Modenese grapes, left to ferment and mature slowly in casks made of different woods such as oak, chestnut, mulberry, cherry, juniper and ash. Over the years, continuous transfers and top-ups allow the must to concentrate naturally, reaching the perfect balance of sweetness, acidity and aromatic complexity.
Our selections include the Traditional Balsamic Vinegar of Modena PDO Affinato, aged for at least twelve years, and the Extravecchio, drawn from batteries started more than twenty five years ago. A limited production, bottled only in the iconic Giugiaro designed bottle and certified by the Consortium. Just a few drops are enough to turn a dish into an unforgettable experience.
Only cooked grape must and long aging in small wooden casks
Traditional Balsamic Vinegar of Modena PDO is made from a single ingredient: grape must cooked over direct heat, with no added wine vinegar, caramel, thickeners or colorants. Time, together with the natural temperature changes of the attic rooms and daily care, slowly transforms it.
Each battery consists of a series of casks of different woods, arranged in descending size. Year after year, the master vinegar maker performs transfers and top ups, moving the product from the larger casks to the smaller ones, down to the heart of the battery.
Only when the balance of density, aroma and acidity is perfect, the most mature portion is selected to become our Traditional Balsamic Vinegar of Modena PDO La Bonissima.
Just a few drops to elevate the dishes worth remembering
Traditional Balsamic Vinegar of Modena PDO should be enjoyed in small drops, preferably raw, to appreciate its full aromatic concentration. It is perfect on Parmigiano Reggiano shavings, creamy risottos, red or white meats, refined fish, grilled vegetables and eggs.
For special moments, it shines on simple but elegant desserts such as fiordilatte gelato, panna cotta, strawberries and mixed berries. A few drops added just before serving are enough to transform the dish into a unique experience.
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