Compagnia del Montale "Special Edition Balsamic Vinegar PGI (Aged min. 6-8 years)"

Produced with grapes coming from Emilia Romagna vineyards. A thick vinegar, balanced and with a velvety texture, is obtained after 6 to 8 years ripening in French oak barriques. Made with no added sugars or thickeners. Comes in a Special Edition Anniversary gift bottle.

Size: 8.5 fl ounces

A Balsamic vinegar of Modena is one of life’s true elixirs, known since the time of the Romans. Sweet and sour, strong but delicate and suitable for just about everything from salads to meat, risotto to ice cream.

An authentic Balsamic vinegar PDO is made from grape varieties such as Trebbiano and Lambrusco, grown in Modena in the region of Emilia Romagna. When the grapes are ripe they are picked and immediately simmered under an open sky to reduce into a grape must. Once filtered and cooled down, it is poured into the first barrel out of the battery of usually 5-7 barrels which will transform it into a traditional balsamic vinegar over the span of at least 12 years of aging.

A battery of barrels are usually stored in a place with good air circulation so that the balsamic vinegar can breathe and evaporate in the summer with warmer temperatures and rest in the colder winter months. Transferring from barrel to barrel, which are made from different types of wood, it absorbs and incorporates the flavors the wood will give and take on a flavor profile of the producer’s secret “recipe”.

For a PGI (Protected Geographical Indication) Balsamic vinegar of Modena, creation is a bit different. Also made from a base of grape must, red wine vinegar must be added as stated in the rule book for this product. Our selections of PGI Balsamic vinegars have a small amount of red wine vinegar and a large percentage of grape must and are aged in the same tradition as our PDO balsamic vinegars are, in a battery of barrels. While aged for a shorter period of time, depending on the type, the same care and attention is given and of course no additives such as colorants or caramel are ever added and the acidity level is always 6%.