Defrutum “Extravecchio” 25-years aged balsamic vinegar PDO is the Rolls-Royce of vinegar for truly special occasions. Thick, rich and with just the right amount acidity, dot sparingly on canapes or even enjoy a small spoonful as a digestif.
The PDO designation of “Extravecchio” vinegar shows that it is made according to the strictest Modenese method of balsamic vinegar making. Unlike balsamics with IGP status, no wine vinegar is added while the vinegar matures – it is made purely from aged grape must.
The must is obtained from Lambrusco and Trebbiano grapes that are picked by hand, and are softly pressed to extract the juice, or ‘must’. The grape must is slowly cooked until caramelised. The cooking process starts within 24 hours of the grapes being pressed. Any longer, and the must would start to ferment and produce alcohol. Once caramelised, the must is transferred to wooden barrels for aging.
The balsamic vinegar is aged for at least 25 years in barrels of different woods – oak, cherry, chestnut, juniper and ash.
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