The balsamic tradition of excellence has been transmitted in Modena for centuries. Today, Acetaia Castelli cultivates centuries-old experience to obtain, after a soft pressing, a must cooked by direct flame and open-air for five days. The three phases of the vinegar production include alcoholic fermentation of the must during winter, then transferring the product to a barrique (a small wine barrel made of new oak) for acetic oxidation, and finally aging for many years by pouring into different sized casks made of oak, chestnut, mulberry, cherry, ash, pear, and juniper woods. This last phase is the most complicated and delicate and requires the experience of the Master of Vinegar. The Balsamic Vinegar is then tasted, evaluated, approved, and bottled by the Consortium of Modena.    

Modena traditionals are managed by two Consortiums. The first, "Consortium Protection Traditional Balsamic Vinegar of Modena PDO" has a duel responsibility. It not only controls quality and bottles the product of its own Consortium, but also has the right and duty to safeguard and manage the Modena PDO around the world. The second is "Consortium Producers of Ancient Acetaie" which has the same responsibilities as the first, less the safeguarding of the product. These two Consortiums control 100% of the production of the traditionals of Modena, often in competition. Every producer can adhere to one Consortium or both.                           

The "Extravecchio" stamp verifies a minimum aging of at least 25 years, with more than 255 points awarded it by the Consortium.

Ingredients: Cooked grape must derived from Salamino, Trebbiano, and Spergola grapes.

Appearance: clear and brilliant
Color: dark brown and intense 
Flavor: is a delicate balance of sweet & sour 
Acidity: ≥ 5%
Density: 1.20, very thick and persistent

Shelf Life: 10 years

Package description: 100ml bottle with red cork top and sealing wax. Elegant box which includes dripless pour spout.

How to Use: This excellent product gives every plate a delicious sweet and sour note. Perfect when combined with Parmigiano Reggiano, beef filet, or strawberries. But can certainly be used with all meats, vegetables, seafood, and desserts.

*Traditional Balsamic Vinegar DOP does not require a nutritional schedule as it is a monoingredient product.