La Secchia Balsamic Vinegar of Modena Aged a minimum 25 Years100 ml Bottle of Italian Balsamic Vinegar Aged With Gift Box and Blown Glass Dispenser Extra Vecchio”

- ?? REFINING: Traditional balsamic vinegar Modena aged POD Extra Vecchio, with a minimum aging of 25 years. Extraordinarily elegant and complex. Ideal for aged cheeses, artisanal ice cream, creme brulee or even a teaspoon as a digestive. - ?? REALIZATION: The aged balsamic vinegar from itaily DOP 25 years is obtained from the very long aging of cooked must of Lambrusco Grasparossa, Trebbiano Montanaro and Trebbiano di Spagna grapes. - ? AGING: The "Extra Vecchio" dop balsamic vinegar of La Secchia is a Traditional Balsamic Vinegar of Modena D.O.P. aged at least 25 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 contains this rare 100 ml bottle with case and measuring cap in cork and blown glass.

Product description

Traditional Extra Old Balsamic Vinegar of Modena P.O.D. Aged 35 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 Aceto Balsamico Tradizionale DOP EXTRAVECCHIO, is aged for a minimum of 35 years. The grape must is obtained from Lambrusco and Trebbiano. The Juice is cooked and then placed in small wooden barrels, from 60 Ltrs to 20 Ltrs. The long ageing, the quality of the wood, and the racking from a barrel to another, create an organoleptic profile of great complexity ad elegance.

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.