A precious elixir whose production has been documented in writing since 1046.
The finest Lambrusco and Trebbiano grapes from the Modena region. Oak, chestnut, cherry, juniper, and mulberry barriques. Skilled craftsmanship. Plenty of time, and finally, an elegant 100ml bottle designed by Giorgio Giugiaro. This is how Bellei's renowned Aceto Balsamico Tradizionale di Modena DOP extravecchio 25 anni is created.
Extravecchio is undoubtedly the king of elixirs from Acetaia Bellei. Its traditional production is extremely elaborate and correspondingly expensive – evoo.expert explains how it works:
The must from late-harvest Trebbiano or Lambrusco grapes is concentrated by boiling at 80°C for at least 30 minutes. At the end of the reduction process, only 30–70% of the original must volume remains. No alcoholic fermentation occurs during this reduction. Before the concentrated must is stored and further reduced in various wooden barrels—initially larger ones, then progressively smaller—it is filtered, and 12% fresh wine is added to initiate the fermentation process. Through evaporation over several years, the vinegar becomes increasingly viscous, eventually becoming balsamic vinegar. From the walls of the various wooden barrels—never completely filled—the balsamic vinegar absorbs molecules that influence not only its flavor but also its color. The wooden barrels are stored in well-ventilated locations prone to temperature fluctuations, which promotes, or rather accelerates, the aging of the vinegar. A small amount of already significantly aged balsamic vinegar—also known as the "mother of vinegar"—is typically added to the younger balsamic vinegar. Produced according to this centuries-old method, the sugar and acetic acid fermentation reaches optimal maturation, aging, and refinement only after at least twelve years. The vinegar destined for "extravecchio" is then transferred to 15-liter barrels for aging for a further 13 years, and finally to 10-liter earthenware jugs. The transfer of the vinegar from barrique to barrique during the initial 12-year aging phase may only take place once a year under official supervision.
This extravecchio Aceto Balsamico Tradizionale from Bellei is at least 25 years old and therefore matured for more than twice as long as the DOP guidelines stipulate for the 12-year maturation period of Aceto Balsamic Tradizionale.
Good to know: The production process of Aceto Balsamico Tradizionale is very susceptible to disruption: The bacterial culture responsible for fermentation can be destroyed by insects or by infection with other bacteria. In the event of a disruption, the production of balsamic vinegar may be interrupted for an extended period, as all infected barrels must be emptied and sterilized.
A single, economical drop for the highest demands
Acetaia Bellei Aceto Balsamico Tradizionale di Modena DOP extravecchio 25 anni is a refined and expertly crafted premium product. A single drop of this elixir can dramatically transform any dish.
Acetaia Bellei Aceto Balsamico Traditional di Modena DOP - 25 years - 100 ml
WINEGROWER(S)
various
VINEGAR MANUFACTORY
Acetaia Bellei
CLASSIFICATION
Premium Aceto Balsamico Traditional
ORIGIN
Italy – Emilia-Romagna, Modena
Cultivation method
Conventional
GRAPE VARIETIES
Trebbiano
Lambrusco
CATEGORY
Sweet vinegars
FRUITY
Intensive
ACID
Medium
SUITABLE FOR
ice creams
Meat
Cheese
Fruit salads
STORAGE RECOMMENDATION
12-18°C
