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Balsamic Vinegar of Modena I.G.P. is a protected Italian speciality with a defined geographical link to Modena and production according to the relevant specification. Within the I.G.P. category, however, balsamics can still differ enormously.
That is precisely why ageing is so interesting. This Gocce does not stop at a short period in wood, but is given at least ten years to develop. You notice it in the greater concentration, smoother acidity and fuller mouthfeel.
The medals on this Gocce act as a quality and level indication within the balsamic range. They are therefore not five awards won in five different competitions.
The progression is easy to see across these three Gocce balsamics: 4 years = 2 Medals, 10 years = 5 Medals and 15 years = 7 Medals. The classification rises alongside an increasingly rich and concentrated character.
During its long ageing, this Gocce is influenced by seven different types of wood. No single barrel therefore defines the entire character. The interplay of different woods, time, oxidation and concentration creates more layered aromas and a warmer mouthfeel.
Behind Gocce is the Leonardi family. The company's balsamic tradition stretches back through generations, and its own vineyards surround the acetaia, planted mainly with Trebbiano and Lambrusco.
The different production stages take place within the company. This keeps the connection between grape, must, wooden barrels and the final character of the balsamic particularly direct.
The ten-year Gocce sits in a particularly interesting middle ground. It still has enough freshness for savoury dishes, while now offering enough concentration and sweetness for cheese and desserts. Use a smaller amount and let the balsamic become a deliberate part of the dish.
Break Parmigiano Reggiano into rough pieces and serve with thin slices of ripe pear. Add a few drops of Gocce and, if you like, a few toasted walnuts. It really needs little more.
Cook a good sirloin or ribeye medium rare, allow it to rest and slice. Serve with rocket, Parmigiano and Extra Virgin olive oil. Finish with a few drops of Gocce over the warm beef.
Serve good vanilla ice cream with fresh ripe figs. Add a few drops of the ten-year Gocce and, if desired, some finely chopped hazelnuts. The balsamic provides the sweet-and-sour tension itself.
The four-year version is the versatile introduction, while the fifteen-year version moves increasingly towards pure delicacy. This ten-year Gocce sits beautifully between the two. Ten years of ageing clearly delivers greater smoothness, concentration and complexity, while it remains versatile enough to actually cook with. For many enthusiasts, that may be the most attractive combination of all.
| Content | 250ml |
| Country of origin | Italy |
