This precious balsamic vinegar arises from Lodovico Campari’s passion for Modena and its origins. Trebbiano grapes are picked at their peak ripeness and the must that is obtained is then left to ferment in open top vessels. Once the cooked must has reduced by two thirds, it is then put in oak barrels where it stands in the dark of the “attics”.
From one year to another, Lodovico Campari’s Balsamic Vinegar is transferred from one wood barrel to another, drawing distinctive and unmistakable aromas from each different kind of wood, from cherry to juniper. The Balsamico is then left to the generations experienced master tasters to decide its readiness.
The deep sapphire color, the limpidity, the thick velvety texture and the deep contrast between its initial sweet element and its final acidulous one, makes Campari’s Aceto Balsamico one of the true jewels of Modena. It is perfect used as a condiment for meat, fish, vegetables and aged cheeses. For a unique and special treat, try it over strawberries and ice cream.
Each bottle contains 8.5 fluid ounces (250 ml.) of Aceto Balsamico di Modena aged 15 years by Acetaia L. Campari from Italy.
With a lovely, full flavor complete with hints of chocolate, figs and toasted malt, this balsamic perfectly complements both sweet and savory dishes
Made exclusively from Trebbiano vineyards grapes, which are pressed immediately after picking and fermented in open top barrels until reduced
The must is then aged in oak barrels, producing a vinegar with a beautifully rich color and velvety texture
Made in Italy