ACETO BALSAMICO TRADIZIONALE DI MODENA D.O.P. EXTRAVECCHIO
Ageing: A minimum of 25 years
Obtaining a great balsamic vinegar depends on the competence, experience and taste of its maker. Not only a careful selection of the grapes, but also the cooking system and above all the great complexity of the ageing process, with casks of various woods and sizes.
Ageing in casks is definitely the most crucial part of the creation of balsamic vinegar. The older the cask, the better the balsamic vinegar will be, as casks release an increasing intensity of wood essences and complexity of aromas from the vinegars left to age throughout the years. That’s why the heart of Giuseppe Giusti production is an “acetaia” of 600 casks dating back to 18th and 19th centuries, from where the purest extractions, responsible for the unmistakable aromas are collected.
The “Tradizionale” is the maximum expression of balsamic vinegars, from the lofts of the houses of Modena. Obtained from the single ingredient of cooked grape must, it is slowly aged according to the ancient system of “Decanters and Refills,” in antique series of barrels of various woods.
Ingredients: Must of cooked Trebbiano and Lambrusco grapes