Traditional Balsamic vinegar of Modena D.O.P min 12y Cavedoni 1860

Ingridients: cooked grape must

Traditional Balsamic Vinegar Of Modena is produced from cooked grape must ripened by slow acidification due to natural fermentation and progressive concentration by means of a considerably long ageing process in a series of various types of wooden casks with no aromatic substances added

Dark brown and bright, its density can be noted admiring its correct and smooth body.

Its characteristic, complex and penetrating fragrance testifies to an evident but pleasant and harmonic acidity

The Traditional Balsamic Vinegar of Modena is aged over 12 years

The product is protected by The Consortium of Producers of the Traditional Balsamic Vinegar of Modena and can only be bottled, after passing a series of organoleptic tests by a board of expert tasters, in 100 cc bottles, the only legally approved bottle to be used by all producers.
Each individual bottle is numbered and sealed, the Consortium also keeps a sample from each batch of bottles as a guaranty of the quality of the corresponding bottle lot


$ 77.00 / pc.


The day begins with a morning excursion to a cheese factory where you will experience the entire production process of Parmigiano Reggiano D.O.P. - the KING of Cheese. You will have the rare opportunity to view each step of the process, including the heating of the fresh milk and the separation of the curds and whey, the crafting of the curds by the casaro – the master cheese maker, the formation of a single cheese mass, and the birth of “twins”. Your discovery of the ageing process will take you on an exploration of the impressive “cheese library”, which houses more that 6 million euros worth of Parmigiano Reggiano. At the end of the visit, you will be treated to a full tasting of Parmigiano Reggiano aged 13 and 25 months, as well as other delectable breakfast treats.

from 150€


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