Through the centuries, a tradition of immutable continuity has consecrated the characteristics of the Traditional Balsamic Vinegar of Modena, that the production disciplinary summarizes as follows:
"It is s a product obtained from cooked grape must, matured by slow acetification derived from natural fermentation and progressive concentration through long aging, without any addition of aromatic substances.
It has a distinctive, fragrant, complex but well-amalgamated aroma, penetrating with evident but pleasing and harmonious acidity. Dark brown in color and glossy, it shows its density in a correct syrupy flow. The characteristic taste of balsamic vinegar, sweet and sour, well balanced with appreciable acidity and slight aromatic reflex obtained by the influence of the various barrels wood used in vinegar, alive, frank, full, velvety, intense and persistent, in good harmony with the characters olfactory that are proper to it ".
This vinegar is aged at least 12 years, in barrels of different woods, oak, chestnut, mulberry, ash, has a deep brown color, clear and dense with a broad scent with a volatile acidity feeling more pronounced than the Extravecchio.
Thanks to its fragrance and its good acidity can enrich meats, vegetables, can be used to flavour at the end of cooking, crustaceans, cutlets, uncooked red meat, eggs and steamed vegetables