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 25 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.The Traditional Balsamic Vinegar of Modena has a long, venerable history and its production today is closely controlled by the Consorzio Aecto Balsamico di Modena and awarded a Protected Designation of Origin, with ‘Extra Vecchio’ (meaning ‘Extra Old’) regarded as the pinnacle of traditional balsamic vinegar production. Our noted Modena balsamic producers take huge pride in their traditional balsamic vinegars, skilfully produced from the grape must made from their own grapes, First, the grape must is cooked over an open fire, then stored in a series of barrels made from different woods, such as chestnut and juniper while aged in purpose-built vinegar houses for at least 25 years, during which time the wine must acetifies, becoming vinegar. Most often served in drops on top of chunks of Parmigiano Reggiano and mortadella as an antipasto. It is also used sparingly to enhance steaks, eggs or grilled fish, as well as on fresh fruit such as strawberries and pears and on plain crema (custard) gelato. Tradizionale vinegar may be drunk from a tiny glass to conclude a meal. Contemporary chefs use both tradizionale and condimento vinegars sparingly in simple dishes where the balsamic vinegar's complex tastes are highlighted, using it to enhance dishes like scallops or shrimp, or on simple pastas and risottos. About 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. 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.