The golden packaging, the beautiful bottle and the intense taste. Those are the reasons to love this balsamic vinegar! The structure is almost syrupy and we could write for hours about the taste. You taste it and the first impression is nice and sweet, with a fresh acidity at the end. A beautiful balsamic from Modena that we would like to introduce to you.The Balsamic vinegar has been in barrels for at least 15 years, so that it has thickened naturally (not boiled down).
Pour it over special dishes with pure ingredients such as organic meat or strawberries from the farmer. Delicious to drip over a firm piece of cheese, and to munch on on the couch. Enjoy this Italian topper, and make your own culinary excesses even more delicious!
The Acetaia range includes four types of PGI balsamic vinegar from Modena with different intensities. Each is made for specific food combinations. It goes well with all dishes, but is best served with vegetables, fish, white or red meat. The Acetaia 5 Coins is perfect on:
- Red fruit
- Boiled or grilled vegetables
- Grilled poultry(highly recommended, lightly grilled duck breast)
- Red meat
- Heavier cheeses
THE MUSSINIA FAMILY
The Mussini family has a very extensive line with balsamic vinegar. The youngest are 7 years old and the oldest have matured in wood for no less than 100 years. The older a balsamic, the sweeter it gets.
We recommend a 7 or 9 year balsamic vinegar to use on salads, in combination with an olive oil. A 12-year-old balsamic vinegar is already slightly sweeter and thicker in taste, making it very tasty with grilled vegetables, arugula with cheese chips and a piece of meat. From the age of 15, a balsamic becomes more intense and acquires that recognizable sweet depth. At that time it is ideal to serve with red fruit, a piece of real Parmesan cheese or over a piece of lightly baked duck breast.
The grape must of the Trebbiano grape is the basis for this type of vinegar.. It hasthe typical deep brown colour, a persistent aroma and a sweet and sour, balanced taste. It is poured into a wooden barrel to mature, and transferred to a smaller barrel every year. As it thickens further, it becomes thicker and sweeter. The taste becomes more mature and even takes on something spicy.