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Traditional Balsamic Vinegar of Modena

The highest expression of Balsamico

Crafted from cooked must only, Traditional Balsamic Vinegar of Modena DOP is both unique and precious. The long, slow ageing gives this precious black liquid gold its density and roundness, enriched with pleasant spicy and bitter notes and intense aromas of ripe fruit.

Traditional Balsamic Vinegar of Modena DOP "Extravecchio"
Traditional Balsamic Vinegar of Modena DOP "Extravecchio"
Traditional Balsamic Vinegar of Modena DOP "Extravecchio"
Traditional Balsamic Vinegar of Modena DOP "Extravecchio"
Traditional Balsamic Vinegar of Modena DOP "Extravecchio"
Traditional Balsamic Vinegar of Modena DOP "Extravecchio"
Traditional Balsamic Vinegar of Modena DOP "Extravecchio"
Traditional Balsamic Vinegar of Modena DOP "Extravecchio"
Traditional Balsamic Vinegar of Modena DOP "Extravecchio"

Traditional Balsamic Vinegar of Modena | Extravecchio

Creamy and intense, with a structured texture and a persistent woody flavor.

 

Aged at least 25 years in series of ancient casks, made of different types of woods, according to the ancient “refilling and decanting” system, the Traditional Balsamic Vinegar of Modena DOP Extravecchio is made only with cooked must from local grapes. It is considered as a symbol of an ancient modenese art that has been handed down for generations over centuries.

  • Excellent on great classics like Parmigiano scales, strawberries, and vanilla ice cream;
  • Ideal on starters, such as vegetable flans or soufflés, first courses like tortelloni with ricotta and spinach, dried passatelli, fresh pasta, or risotto with Parmesan cream;
  • Perfect on fresh and matured cheese, white and red meat, and egg-based dishes;
  • We recommend adding a few drops to desserts like panna cotta, mascarpone, sour cherry pie, dark chocolate, or soft creamy semifreddo;
  • Also recommended as a digestive after meals.

Must of cooked Trebbiano and Lambrusco grapes

A minimum of 25 years a series of ancient small casks made of different wooden varieties, according to the traditional ageing method

High density and roundness, enriched with pleasant spicy and woody notes and intense aromas of ripe fruit

  • AGING: The aging of Giusti Traditional Balsamic Vinegar of Modena takes place in ancient wooden barrels from the family heritage used for decades or centuries. The aging period is at least 25 years for the Extravecchio type, following the Traditional Method of Transferring and Refilling in a battery of barrels made from different woods. Moreover, the age of the barrels and the liquid they contain, never being completely emptied, greatly affect the flavor and consistency of the final product.
  • STORAGE: The product is stored at room temperature, even after opening. Due to its high natural sugar concentration, sediment may form over time at the bottom of the bottle. This residue is the result of a natural crystallization of sugars, which typically occurs when the product is exposed to cooler than usual temperatures. To restore the product and achieve the original consistency, it is sufficient to warm it moderately.
  • EXPIRATION: This product is exempt by law from the obligation to indicate an expiration date. It is not subject to spoilage, even after opening.
  • DIETARY RESTRICTIONS: This product is gluten-free and contains no animal ingredients. It is made with non-genetically modified raw materials and the only allergen it contains is sulfites.

Traditional Balsamic Vinegar of Modena DOP "Affinato"
Traditional Balsamic Vinegar of Modena DOP "Affinato"
Traditional Balsamic Vinegar of Modena DOP "Affinato"
Traditional Balsamic Vinegar of Modena DOP "Affinato"
Traditional Balsamic Vinegar of Modena DOP "Affinato"
Traditional Balsamic Vinegar of Modena DOP "Affinato"
Traditional Balsamic Vinegar of Modena DOP "Affinato"
Traditional Balsamic Vinegar of Modena DOP "Affinato"

Traditional Balsamic Vinegar of Modena | Affinato

Thick and aromatic, with a pleasantly pungent note and a fruity aftertaste. 

 

Aged at least 12 years in series of ancient casks, made of different types of woods, according to the ancient “refilling and decanting” system, the Traditional Balsamic Vinegar of Modena DOP Affinato is made only with cooked must of local grapes. It is considered as a symbol of an ancient modenese art that has been handed down for generations over centuries.

  • Excellent on great classics like Parmigiano shavings, strawberries or other ripe fruits, and vanilla ice cream;
  • Ideal on starters, such as vegetable flans or soufflés, first courses like fresh and filled pasta, polenta, creamy soups, or risotto;
  • Perfect on fresh and matured cheese, meat filets or tartare, and vegetables or fish cooked au gratin;
  • We recommend adding it to zabaglione and taking a few drops to relieve your throat and improve digestion.

Must of cooked Trebbiano and Lambrusco grapes

A minimum of 12 years in a series of ancient small casks made of different wooden varieties, according to the traditional ageing method

High density and roundness, enriched with pleasant spicy and woody notes and intense aromas of ripe fruit.

  • AGING: The aging of Giusti Traditional Balsamic Vinegar of Modena takes place in ancient wooden barrels from the family heritage used for decades or centuries. The aging period is at least 12 years for the Affinato type, following the Traditional Method of Transferring and Refilling in a battery of barrels made from different woods. Moreover, the age of the barrels and the liquid they contain, never being completely emptied, greatly affect the flavor and consistency of the final product.
  • STORAGE: The product is stored at room temperature, even after opening. Due to its high natural sugar concentration, sediment may form over time at the bottom of the bottle. This residue is the result of a natural crystallization of sugars, which typically occurs when the product is exposed to cooler than usual temperatures. To restore the product and achieve the original consistency, it is sufficient to warm it moderately.
  • EXPIRATION: This product is exempt by law from the obligation to indicate an expiration date. It is not subject to spoilage, even after opening.
  • DIETARY RESTRICTIONS: This product is gluten-free and contains no animal ingredients. It is made with non-genetically modified raw materials and the only allergen it contains is sulfites.

How to craft Traditional Balsamic Vinegar of Modena:

Harvest of local grapes

The production of Balsamic Vinegar of Modena begins with the careful selection and collection of local grapes. Native vine varieties, including Trebbiano and Lambrusco, are harvested in September.

Soft and Careful Pressing

The collected grapes undergo a soft pressing, following tradition. This process yields a sweet juice known as grape must.

Uncovered and Extended Cooking

The extracted juice from the fruits is cooked uncovered for several hours. It simmers, with occasional stirring, leading to the natural caramelization of grape sugars. The resulting dark brown, sweet, and dense liquid is the cooked must, which serves as the main ingredient.

Slow Ageing in Casks of Various Wood Essences

Traditional Balsamic Vinegar of Modena is achieved through the fermentation and refinement in a batch of casks. The cooked must, the sole ingredient, refines in an attic battery, decanted into barrels of different capacities and wooden varieties.

Try our Recipes with Traditional Balsamic Vinegar of Modena!

Balsamic-infused Pavlova with mixed Berries and rosewater

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Chestnut Purée with Quadrucci Pasta, Porcini Mushrooms, and Balsamico drops

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Mezzelune Pasta with Parmesan, Saffron, Culatello, and Balsamic drops

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Balsamic-enriched Polenta Cake with Mushrooms, Pancetta, and Provola Cheese

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Chilled Pasta with Prawns, Zucchini, and drops of Balsamico

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