La Vecchia Tradizionale Vecchio Balsamic

La Vecchia Tradizionale Vecchio Balsamic Review

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La Vecchia Tradizionale Vecchio Balsamic Feature

• Made with pride and joy by the Pelloni Family of La Vecchia Dispensa.
• Combination of slow fermentation and at least 12 years of aging creates this great taste.
• Complex taste with hints black cherry and plum.
• Awarded as a White Cap and is labeled "vecchio" (old).
• Goes well as a sipper or with duck, venison, and game birds.

La Vecchia Dispensa's "Aceto Balsamico Tradizionale di Modena Vecchio" balsamic vinegar is obtained from the slow fermentation and subsequent acidification to vinegar of the must of modena trebbiano grapes cooked over direct heat, without the addition of any other substances, left to age in a series of casks of choice woods (oak, mulberry, juniper and chestnut) of different capacities, funtil it develops the flavor characteristicsor of traditional balsamico that is at least 12 years. This is determined through blind tasting by the consortium tasting panel. Achieving the proper score it receives the "white cap" and is labeled "vecchio" (old). It has a backward nose that only reveals a whiff of acid and just a hint of caramelised sugar, no hint of the joys to come. The flavor opens with fruity notes and hints of wood before blossoming into a very complex fruit filled mid palate with a cascade of black cherry and plum notes. It moves quickly to a nice dry finish with a pleasant amount of back-of-the-palate acid. Unlike most Modena tradizionales that lean slightly to the "sweet," the acid we found in this exceptional "sipper" makes it more balanced, and one that would go well with duck, venison, and game birds. Since it ages constantly, the characteristics of balsamic vinegar in the various ageing phases vary. After a certain number of years it becomes denser, loses fluidity and becomes much richer. At this point it should be treated with devotion, and can even be sipped at the end of a meals as an excellent aid to digestion. Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads. Balsamics aged 20 years or more becomes denser, their fragrance and flavour are enriched, and it can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice cream, or sipped at the end of a meal.

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