Balsamic Condiment Grand Reserva matured for 100 years

The 100-year matured Gocce Balsamico Condiment is made according to exactly the same method as the DOP Balsamico. According to that tradition, it is aged in wooden barrels for at least 100 years without any additions. Everything pure nature. Yet it is not certified, which is why we have to call it "Balsamic Condiment". Why not DOP certification? The certification simply prescribes that this Balsamic vinegar, aged for no less than 100 years, was 'simply' called an Extravecchio DOP and was packaged in the mandatory 100ml bottle. There is no special certification for 100 year aged balsamic vinegar.

The taste has been refined by storing in barrels from 7 different trees (Juniper, Cherry, Oak,
Acacia, Mulberry, Chestnut, Ashtree) and has been aged for at least 100 years.

About the maker:

The Gocce vinegar farm started its activities in the 18th century, but from the mid-19th century it has specialized in the production of balsamic vinegar, using its own raw materials. In fact, the farm is surrounded by 10 hectares of vineyards, mainly with the grape varieties Trebbiano (white grape) and Lambrusco (red grape). It is a closed loop farm because all production steps take place in the same factory.

The balsamic vinegar is a very unique seasoning, produced in limited quantities because it is linked to the geographical areas of Modena and Reggio Emilia. In fact, it seems that the particular climate of this region, with high thermal shocks between the very hot summer and the cold winter, allows the grape must to ferment and ripen under the best conditions according to traditional methods. This tradition is passed on by the Leonardi family, who repeat the same production cycle of their balsamic vinegar year after year, creating an emotion always renewed.

Use: Fantastic with any savory or sweet dish. From starter to dessert, can also be enjoyed neat on a teaspoon as a digestive