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Traditional Balsamic Modena
Traditional Balsamic Modena
Regular price
$90.00 USD
Regular price
Sale price
$90.00 USD
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Aged for 12 or 25 years in fine wooden barrels, this Traditional Balsamic Vinegar of Modena DOP is crafted from cooked grape must using time-honored methods. Presented in the iconic 100ml Giugiaro-designed bottle, it offers a perfect balance of richness, depth, and elegance.
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GEOGRAPHIC AND CULTURAL ORIGINBorn in the heart of Emilia-Romagna, in the hills of Solignano di Castelvetro near Modena, Traditional Balsamic Vinegar has centuries of history rooted in family, land, and craft. This region — a UNESCO gastronomic capital — is known for its culinary treasures, from tortellini and Lambrusco to the world-renowned Aceto Balsamico Tradizionale. It is here that Acetaia Boni has carried on its legacy for over 100 years, with passion passed down from Arturo Boni through generations. Vinegar barrels are family heirlooms, each bearing memories and years of aromatic evolution.
TECHNIQUE AND ARTISANAL CRAFTSMANSHIP
Made exclusively from cooked grape must, this vinegar undergoes natural fermentation and a meticulous aging process in successively smaller barrels made of fine woods like chestnut, cherry, oak, and juniper. Over 12 or 25 years, the liquid thickens and concentrates as it absorbs the essence of the wood. The result is a rare and certified DOP product, meeting strict Consortium standards and bottled only after sensory and chemical evaluation. Each bottle is numbered, sealed, and housed in an elegant presentation box with a booklet detailing its heritage.
ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS
This balsamic vinegar is thick, glossy, and richly aromatic. The 12-year version presents a bold yet balanced acidity, with notes of dried fruit, cooked must, and wood. The 25-year “Extravecchio” offers deeper complexity—velvety texture, intense aromas of noble woods, ripe figs, raisins, and a lingering finish with sweet-sour harmony. Naturally free from additives, caramel, or preservatives, it is both a flavor enhancer and a healthful natural product.
CULINARY USE
A few drops are enough to transform any dish. Drizzle over aged cheeses like Parmigiano Reggiano, roasted meats, grilled vegetables, or even fresh strawberries and vanilla gelato. Excellent with foie gras, risotto, or simply enjoyed on a spoon as a digestif. An essential for chefs and home gourmets alike who seek refined, authentic Italian taste.
PRODUCERSFounded in the early 1900s, Acetaia Boni is a family-run vinegar house steeped in tradition. What began with Nonno Arturo’s careful tending of a few barrels has grown into a prestigious producer of award-winning DOP balsamic vinegars. Each generation of the Boni family has expanded and refined the aging “batterie,” preserving the soul of the vinegar while embracing strict quality standards and DOP guidelines. From vine to barrel to bottle, their dedication is evident in every drop.
TERRITORY
Nestled among the rolling hills of Castelvetro, this part of Modena enjoys a unique terroir: fertile alluvial soils, cold winters, hot summers, and a humidity ideal for slow fermentation and evaporation. The area is rich in culinary and cultural heritage, from medieval castles to Romanesque cathedrals. Local gastronomy — featuring Lambrusco wine, tortellini, zampone, and Parmigiano Reggiano — forms the perfect backdrop for the region’s most iconic product: Aceto Balsamico Tradizionale.
Acetaia Boni maintains low-impact, traditional production that respects both land and legacy. Grapes are locally sourced, supporting regional agriculture and reducing transport emissions. The long aging process, powered by natural climate and wooden barrels, requires no artificial energy inputs. Manual operations preserve artisanal knowledge and avoid industrial waste. Packaging is fully recyclable, and production aligns with the environmental values promoted by the Consorzio Tutela ABTM. Each bottle represents a sustainable choice rooted in quality and respect for heritage.
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