the Traditionals
(aged at least 12 years) |
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Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin).
The vigour and the enthusiasm: at least 12 years of ageing, the first step of a large experience.
In the Acetaia not the air but time is rarefied so, to obtain a real Traditional, at least 12 years have to pass to get at a first complete expression of a well defined personality, still moving and developing.
Main feature of these products is a vivacious energy coming from an inviting acidity enlightened or smoothed by perfectly defined fruity and spicy scents, depending on each specific type of ageing. At the first tasting, the sweet-and-sour impact melts in extended variations and chords, giving new and unpredictable results according to food combinations, always marked by the vigorous contribution of an enthusiastic fresh taste. |
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TRADITIONAL Basic |
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Exquisite Vinegar obtained after at least 12 years of ageing. The “YOUNG” Blend has captured all the aromas of the various woods of the vats that have contained it. It is flexible and represents all our batteries. |
| Aromatic Notes: |
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Food Combinations: |
| It is the first expression of Balsamic Features that have already been skilfully matured. It is the product of a well-defined evolution but will lack a stronger fragrance. |
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It is excellent on cooked food such as meat, omelettes and pasta, as well as vegetables, both cooked and fresh. |
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Traditional CHERRY |
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Delicious Vinegar obtained after over 12 years of ageing in CHERRY vats. The characteristics determined exclusively by the soft wood of casks include delicacy, a fruity aroma and a special sweet note. |
| Aromatic Notes: |
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Food Combinations: |
| Good intensity with prevalence of fruity and mineral notes, not cancelled at all by the long evolution of the product. Optimal softness and clear persistence. |
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It is perfect on desserts, strawberries, ice-cream, fruit salads and fruit in syrup. |
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Traditional JUNIPER |
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Sophisticated Vinegar mainly aged in rare Juniper vats originating clear-cut spicy - almost “hot/tickling/hitching” – flavours, with resin traces that characterise its texture. |
| Aromatic Notes: |
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Food Combinations: |
| It is overtly aromatic and shows top quality character and texture; the wood fragrance is a mere trace that is replaced by fresh perfumes and its evolution. |
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Mainly suitable for game, meat and fried dishes in general, i.e. all tasty recipes. |
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Traditional MULBERRY |
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Exquisite Vinegar obtained from over 12 years of ageing in precious MULBERRY vats. This wood type may also fail to provide a set of reassuring certainties following the Balsamic notes. |
| Aromatic Notes: |
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Food Combinations: |
| It recalls the aroma of white mulberries typical of the Modena area and enhances the main features of Traditional Vinegar. It fills the palate with velvety softness and clear fruity sensations. |
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It is great on boiled meat and fish, as well as shellfish. |
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Traditional OAK |
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Traditional OAK: Noble vinegar, having aged inside vats made of the noblest of woods, OAK, which gives it a bright amber tone and its sweet perfume of vanilla and spicy notes. |
| Aromatic Notes: |
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Food Combinations: |
| Rich of intense scents, it gives to the palate the evidence of a balsamic character as well as sweet vanilla notes and spicy perfumes. Vivid for its character and good acidity, it assures a typical and appetizing taste, simply great! |
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Offers fine notes to lamb and mutton meats; perfect for fish in parchment. |
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Traditional CHESTNUT |
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Traditional CHESTNUT: Vigorous vinegar fruit of at least 12 years of ageing in CHESTNUT vats from which it extracts the noble tannins, responsible for its bright dark brown colour and incomparable intensity. |
| Aromatic Notes: |
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Food Combinations: |
| Fascinating to the nose, with evident balsamic notes well developed on a spicy texture. Delightfully creamy, it communicates to the mouth a wide range of multiple sensations and fine aromas. It is a good stock vinegar, in which the sweetness is well balanced by a fine and vivid acidity. Exciting, delicious. |
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The evident intensity of its flavour gives its best on roasted meat and fish dishes. |
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