Giuseppe Giusti Traditional Balsamic Vinegar of Modena Extra Vecchio

  • Model: GIU-0913
    
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Giuseppe Giusti Aceto Balsamico Tradizionale di Modena Extra Vecchio is a 25 year old elixir containing passion, artistry and sophistication of past generations.


Product Details
Bottle size: 3.38 fl oz (100 ml)
Type: Aceto Balsamico Tradizionale
Di Modena Extra Vecchio D.O.P.
(Traditional Balsamic Vinegar
Of Modena Extra Old D.O.P.)
Manufacturer: Giuseppe Giusti
Origin: Modena, Italy
Aged: At least 25 years

Giuseppe Giusti Balsamic Vinegars

Throughout the centuries the Giusti family has carefully maintened a collection of rare barrels dating back to to 1600s, 1700s, and 1800s. Thus, at the heart of Giusti's refined balsamic vinegar is the repose of the product in precious barrels infusing aromas and flavors created centuries before, which in turn bestow Giusti's balsamic vinegar with unique and delicate characteristics.

Best Practice For The Use Of Traditional Balsamic Vinegar Of Modena

Traditional Balsamic Vinegar Of Modena can be utilized for elaborate or very simple prepararations. In all cases it enhances flavor and aroma of the preparation.

The main rule developed with centuries of experience dictates that Traditional Balsamic Vinegar Of Modena, whether Affinato or Extravecchio, should be used last in the list of ingredients that compose a preparation.

For cooked foods Traditional Balsamic Vinegar Of Modena should be added a little before the food is fully cooked, just in time to inject flavor, before excessive heat irredeemably dissolves the extraordinary aroma of Tradtional Balsamic Vinegar of Modena. For hot foods already set into plates ready to be served add Tradtional Balsamic Vinegar Of Modena seconds before bringing the plates to the table. Always follow the following sequence to prepare condiment for raw vegetables: Salt, Traditional Balsamic Vinegar, and lastly Extra Virgin Olive Oil.

It is certainly worth noting that Traditional Balsamic Vinegar is so good that it can be tasted alone — ‘al cucchiaio’ (from a spoon) — before or after the meal.

Methodology For The Aging Of Traditional Balsamic Vinegar Of Modena

Geographic Position Of The City Of Modena On Italian Map

Aging Of Traditional Balsamic Vinegar Of Modena takes place
over long periods of time inside barrels of different woods:
typically chestnut, cherry, mulberry, juniper, oak. Each of
the different woods bestows on the vinegar a different and special characteristic; which, summed up with the natural ripening of the organoleptic qualities of the vinegar in the course of time, brings about the final product, the elixir praised throughout the world.

The wood barrels for the aging of Traditional Balsamic Vinegar are arranged in sets of decreasing capacity from a very large 80 liters barrel all the way down to the 15-20
liters of the smallest barrel. The set of barrels is called in Italian “batteria”. Traditionally, families would keep the ‘batteria’ in the attic with open ventilation, in order to take advantage of the season's temperatures which fully participate in the aging process.

In fact, during the summer with temperatures reaching 40℃ there is intense bacterial activity with an eventual evaporation of the vinegar (to allow evaporation the different barrels are not sealed; the top opening is simply covered with a piece of cloth). With winter lower temperatures slow down bacterial activity and thus any impurity falls to the bottom of the barrel.

Wood Barrels Set For Balsamic Vinegar Production To compensate for the loss caused by natural evaporation during the summer every year part of the vinegar from a larger barrel is decanted into its adjacent smaller barrel. At the same time, the very first barrel of the chain, the 80 liters one, is topped with new grape-must obtained from the latest harvest. Such as it is, this kind of methodology makes a precise aging time stamp somewhat imprecise, since with the coming of a new year newer grape-must (that is newer vinegar) is added to set of barrels. Consequently, aging for Traditional Balsamic Vinegar of Modena is best described with the term ‘at least’.

Differently put, it can be said that aging of Traditional Balsamic Vinegar Of Modena occurs in a continuous sequence ad infinitum — the new will eventually become the older, while the older transforms into the still older, so on and so forth.

At the end of the endless time chain, only the smallest barrel of the set of barrels will contain the oldest Traditional Balsamic Vinegar of Modena, a few liters worth of precious liquid pregnant with the aroma of the different woods that has inhabited for 25 years, with a perfectly ripened and opened aroma and flavor bouquet.




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