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La Vecchia Dispansa 100-YR Balsamic

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La Vecchia Dispansa 100-YR Balsamic
Product Code: 4275
Unit of Measure:EACH
Our Price: $429.99


La Vecchia Dispansa 100-YR Balsamic Condimento - 100 ml - Modena, Italy

Very limited quantities. Bottled to order. Can take up to 8 weeks to ship. Dependent on availability.

In our store people always ask if we have ever tasted this amazing Balsamic. Well, I have thanks to the wonderful sharing of our customers who bought our very first bottle. He it cracked open right then and there at the counter and shared a drop! It was like none other!

Balsamics aged 100 years or more are a rare find these days. They become as dense as molasses, and their fragrance and flavor are deep and heady - think of a 40 year old Tawny Port and you're just scratching the surface of dark caramel, raisin, and a whole host of secondary notes.

Since it ages constantly, the characteristics of balsamic vinegar in the various aging phases vary. After a certain number of years, it becomes denser, loses fluidity and develops a real richness. At this point it should be treated with devotion.

Balsamic of this quality may be appreciated to the full on hunks of Parmigiano-Reggiano cheese, on strawberries or on ice cream, or simply sipped at the end of a meal.

This special vinegar is bottled for us in very small quantities, and is limited to quantities on hand.

About Balsamic:
Modena Balsamic Vinegar is a matured vinegar obtained from the boiled must of choice grapes grown in the Province of Modena, with the addition of colonies of vinegar bacteria known as "mothers". In the ageing process, the vinegar is transferred between a succession of barrels of different sizes and different types of wood combined in specific sets. Balsamic vinegar is dark brown in colour, has a piercing aroma with an attractive acid note, and becomes denser as the years pass.

Skilled vinegar makers each have their own secrets, handed down by word of mouth from generation to generation. The aging process gives balsamic vinegar the characteristics that make it truly unique.

It's still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually give the vinegar its inimitable fragrance and flavor.

About the Producer:
Learn more about the producer, La Vecchia Dispensa

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