La Secchia - 1959 Traditional Extra Aged 60 Years Old Balsamic Vinegar of Modena DOP 100ml Bottle with a Glass Blown Spout Top and a 64 Page Cookbook Italian Balsamic Vinegar Aged

- ?? REFINING: Our balsamic vinegar modena aged does not contain thickening additives. It favors the sweet and sour balance essential for a balsamic for daily use. The color is not inky black, in fact our vinegar does not contain chemical dyes, this to favor naturalness and taste. It is a product of rare complexity, density and harmony. It is produced in very limited quantities and represents a real rarity intended for connoisseurs who know how to appreciate its unique characteristics. - ?? REALIZATION: The 60 year old DOP balsamic vinegar is obtained from the very long aging of cooked must from Lambrusco Grasparossa, Trebbiano Montanaro and Trebbiano di Spagna grapes. - ? AGING: 1959 by La Secchia is an aceto balsamico tradizionale di modena DOP aged at least 60 years. A real nectar produced in small quantities and subjected to strict controls by the Consortium for the Protection of Traditional Balsamic Vinegar. - ?? NO CHEMICALS: POD aged balsamic vinegar of Modena obtained WITHOUT: Caramel, Dyes, Gum Arabica, Artificial Flavoring Substances, Added Sulphites. - ?? PACKAGING: The premium packaging containing this rare bottle also includes a blown glass and cork dispenser and a 64-page traditional recipe book. Perfect as a gourmet gift idea for connoisseurs and enthusiasts.

Product description

Traditional Extra Old Balsamic Vinegar of Modena P.O.D. Aged 60 Years

Traditional Extra Old Balsamic Vinegar of Modena P.O.D. - Aged 20 Years

Traditional Extra Old Balsamic Vinegar of Modena P.O.D. - Aged 35 Years

Traditional Extra Old Balsamic Vinegar of Modena P.O.D. - Aged 60 Years

Traditional Extra Old Balsamic Vinegar of Modena P.O.D. - Aged 20 & 35 Years

100% ARTISAN VINEGAR - MADE IN ITALY

OUR HISTORY | “No Glazes, No Creme, ONLY BALSAMIC!”. This is the motto that distinguishes my production. My vinegar factory was founded in 1950 by my father who created what is an ancient local tradition in Modena, the production of Balsamic Vinegar. Over time I have dealt with the expansion of the Acetaia up to now, with over 600 barrels dedicated to production. I have always tried to have a very rigorous and respectful approach to the production tradition. In fact, my company has always remained in the artisan sector. We have never transformed ourselves into an industry even if, today, 99.9% of balsamic vinegars are of industrial origin.

There is no poetry in what I do, just coherence, and the consciousness that my children are the first consumers of my product, and I expect them to consume a good balsamic vinegar.

This product represents the highest qualitative expression of our Traditional Balsamic vinegar DOP. Aged for over 60 years, it comes from a battery (the set of wooden barrels in which it is produced) of 1959. It is a Balsamico of estraordinary finesse and persitence. Its organoleptics qualities make it perfect in combination with the most refined foods, and extraordinary as a digestive at the end of a meal, served on a teaspoon.

Traditional Balsamic Vinegar Aged at least 20 years. Very elegant and complex. Perfect for cheeses, omelettes and first courses.

Traditional Balsamic Vinegar aged at least 35 years. Extraordinarily elegant and complex. Aged cheeses, artisan ice cream, creme brulee, or even a teaspoon as a digestive.

1959 from La Secchia is a Traditional Balsamic Vinegar of Modena P.O.D., aged at least 60 years. A real nectar produced in small quantities and subjected to strict controls by the consortium for the protection of traditional balsamic vinegar.

The package contains:

At least 20 years old

At least 35 years old

At least 60 years old

Pack of 20 and 35 years

Each of our bottles is packaged by hand, and each of our products is obtained without the use of chemical products (however permitted by the production regulations), or industrial procedures.