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  • Acetum Traditional Balsamic of Modena (Vecchio)
  • Acetum Traditional Balsamic of Modena (Vecchio)
  • Acetum Traditional Balsamic of Modena (Vecchio)

Acetum Traditional Balsamic of Modena (Vecchio)

Emilia-Romagna, Italy
Regular price $94.95 Unit price per
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Produced by ACETUM

Pressed Trebbiano and Lambrusco grapes and aged at least 12 years.

  • Aged Balsamic Vinegar 100ml (3.38 oz)

    Grape must and wine vinegar aged in wood barrels to create a full-bodied product with an intense, sweet taste and heady aroma.

Description

Traditional Balsamic Vinegar of Modena is the top of Acetum’s range. Made from a reduction of pressed Trebbiano and Lambrusco grapes and aged following the most ancient recipes from Modena for a minimum of 12 years, the resulting flavor is dense, syrupy and gently aromatic. It is sublime with red meat, seafood and parmesan and drizzled over berries, ice creams and sorbets. The vinegar comes in a single gift box which includes a recipe and story booklet.

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The Producer
MADE FOR YOU BY

ACETUM

Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. Based in the Motta Cellars, a historical building established in 1906 in the town of Cavezzo, Acetum completely restructured the cellars to host the vinegar production with top-of-the-line barrels and casks of various sizes and types of wood.

At the base of the commercial success of Acetum is the care for quality. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum's continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.

MADE FOR YOU BY

ACETUM

Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. Based in the Motta Cellars, a historical building established in 1906 in the town of Cavezzo, Acetum completely restructured the cellars to host the vinegar production with top-of-the-line barrels and casks of various sizes and types of wood.

At the base of the commercial success of Acetum is the care for quality. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum's continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.