The Maletti family has long maintained the tradition in the production of Traditional Balsamic Vinegar of Modena, handing down this family business from generation to generation.
The Traditional Balsamic Vinegar “Extravecchio” is aged for a minimum of 25 years in its fine barrels.
The long ageing in barrels of different woods gives this exceptional vinegar a very particular bouquet, pleasantly penetrating and fragrant, an intense dark color and a perfect bittersweet balance.
It is used on fresh and boiled vegetables, on boiled meats, to make sauces and to finish meat and fish preparations; it is also perfect on strawberries and cream ice cream. It is best expressed together with Parmigiano Reggiano.
The Traditional Balsamic Vinegar “Affinato” is aged for at least 12 years in special barrels, after numerous “decanting” between one barrel and another of different woods, without any addition of aromatic substances.
At this point man really enters, with his sensitivity and experience, to lead the “balsamic to his happy age”, which is the reflection of the miraculous balance that only the alchemy of time and the expert hand of man can grant to this product.
It is used on fresh and boiled vegetables, on boiled meats, to make sauces and to finish meat and fish preparations.
A perfect combination: the flavor of aged balsamic dressing and the flavor of the dark plum of our area, Modena and its province, cooked over a low heat.
In this small jar there is a real explosion of flavors: the meeting of the acidity of the vinegar with the sweetness of the plum gives an intense and unique flavor to the product.
It is perfect to be combined with cheeses, both creamy and seasoned, and with bread. They also go wonderfully with roasts and boiled meats.
The Traditional Balsamic Vinegar of Modena P.D.O. represents a unique reality in the world within the acetic-based condiments.
Unlike vinegar, which comes from an alcoholic liquid, the Traditional Balsamic Vinegar of Modena P.D.O. is obtained directly from cooked grape must, matured by slow acetification resulting from natural fermentation and progressive concentration.
The acetification process takes place through a very long ageing in series of barrels made of different woods, without any addition of aromatic substances.
The microbial and enzymatic transformations reach a surprising balance of aroma and flavor in the stillness of the vinegar cellars (i.e. “Acetaie”) over many years of refinement and ageing. The maturation process is managed over the years through the particular “topping up” technique, which allows producers to extract the finished product and keep the vinegar ageing uniform over time.
