Traditional Balsamic Vinegar of Modena DOP Extravecchio aged 12 years

Description

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DESCRIPTION

Custom Valeri-Consortium wooden box: Code AV190tl – 100 ml – 3.38 Fl.oz.

A PDO (Protected Designation of Origin) condiment obtained by cooking musts, made only from Modena grapes, aged in barrels of different woods for at least 12 years and brought to market in the original and unique bottle that distinguishes its provenance, quality and certification by the Consortium for the Protection of Traditional Balsamic Vinegar of Modena.

History of the manufacturer

The passion for this nectar remained a gluttonous feeling reserved for a select few given the commitment and sacrifices to “cultivate” it.
From memory in the Valeri household, it was taken care of by grandfather Giuseppe, then father Gerardo and later by uncle “seidita” Egidio of a fair “battery” of large barrels that will allow over the years to ensure the availability of that large family. Then Valerio and Giuseppe with their mother Cuoghi Marcolina, continued their father’s tradition, beginning in 1976 the planting of more casks taking into account the suggestions memorized at a young age and, with their economical planting, they secured a good product already by the end of the twentieth century. In the irrepressible imagination of constantly evolving recipes, the basic formula has never changed and is the one we still recommend today. This is an orthodox distillate, the result of patience and love that requires care and attention so that the maturation is full-bodied, aromatic and exclusively from native musts. Some little secret is there, and every producer, even amateurs, guards it in the manner of a family secret that the cunning of others might seize upon.
The grapes, the wood of the barrels, the temperature of the environment, the humidity, the air currents, the decanting from one container to another, are just some of the elements that make it possible to arrive at the final result: “black gold” for us, a dream for those who come from other lands. After 30 years of work, the first concrete satisfactions have come from even the most discerning critics, such as the Consorteria dell’Aceto Balsamico Tradizionale di Modena and the master keepers of balsamic knowledge