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FEATURED ITEM

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Grown on the hills of Modena, Italy, Trebbiano grapes are perfect for making quality balsamic vinegar. This traditional balsamic is taken from Modena grape must. After being boiled over an open flame, the must is placed in wooden casks, filtered, and transformed into balsamic vinegar. These casks are stored in a vinegar loft (acataia) - where for fifty years, the balsamic vinegar matures until it reaches its peak.

This vinegar's refined bouquet is intense and delicate, and its flavor is masterfully complex. For example, woods used for these casks are oak, chestnut, mulberry, cherry, ash, and juniper; each lends a particular aroma to the vinegar and makes it unique. From Master Producer Cavalli, this special product is packed in a beautiful box, closed with a clasp. Each box includes a wax-sealed bottle, plus a 26 page booklet detailing its creation.

Size: 100 mls Item: 1784
$189.99

 
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Latest Customer Reviews for Aceto Balsamico Tradizionale di Reggio Emilia - 25 Years
By Tommy
from Texas
on Aug 01, 2014
Are you wondering why someone would pay $200 for a bottle of vinegar?
I bought this for my wife for valentine's day because I read about traditional balsamic vinegar online. I had no idea what it was going to be like. After eating this, I will never buy balsamic vinegar from the grocery store again. The vinegar in the store is full of chemicals to mimic this flavor. THIS IS REAL BALSAMIC VINEGAR! And it is absolutely amazing. If you're reading this wondering if you should try it, do it. You will fall in love with it.
By lfaltopr
from Puerto Rico
on Nov 04, 2013
Elixir From the Gods
Ambrosia is the food of the goods, the Aceto Tradizionale di Reggio Emilia - 25 years is worthy of being the elixir of the gods -- ambrosia. This product is he PERFECT addition to any dish; be it hot or cold. Great with shaved parmigiano reggiano cheese and some pasta. Believe me, it is addictive.
By BRENDA SITTON
from HILLMAN, MICHIGAN
on Oct 31, 2010
ACETO BALSAMICO -25YEARS
THIS IS TO DIE FOR. THERE IS ALOT OF BALSALMIC'S OUT THERE BUT THIS ONE IS THE TOPS. GREAT DRIZZLED OVER STRAWBERRIES OR FRESH HEIRLOOM TOMATOES WITH A LITTLE GARLIC AND OLIVE OIL. IT IS PRICEY BUT WELL WORTH IT.
By Dabney
from New Orleans, LA
on Sep 14, 2007
Extravagant but worth it!
Drizzle over arugula with a little olive oil, kosher salt, cracked pepper and shaved parmesan for an easy yet sophisticated salad.
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