Description

Created by a harmonious cooperation between nature and humans, this world famous DOP (protected) elixir comes from the cooperative Acetaia La Tradizione, or “La T” for short. By DOP law, the musts for the production of Aceto Balsamico Tradizionale di Modena may only come from local Trebbiano and Lambrusco grapes. The must is cooked on direct fire in open vessels until it achieves the optimum level of sugar concentration, then cooled and fermented in large steel containers.

After fermentation, the product is transferred into large wooden aging barrels that contain “Mother” to begin the process of acidification. These large wooden aging barrels are actually the first in a “battery”, a series of seven barrels, which as a whole make up a production unit. Each barrel down the battery has a smaller capacity than the one before it. Here the product is left to mature for at least 12 years. Of course, the terms “12 years” is used as a simple placeholder to describe the complex aging of this unique product.

As it comes time to transfer the Balsamico from one cask in the battery to the next, only half is transferred. The finished product is bottled from the final cask. Because only half is removed, the final cask technically contains some Balsamico that dates back to the year the battery was first put in place.

This variety from Acetaia La Tradizione is their “12 year” product. It has a clear, dark brown appearance, a bouquet that is fragrant and lively and a fresh flavor that has pleasant acidity. Suggested pairings include raw vegetables, hard cheeses and pasta dishes. Or, enjoy it as the Romans did as an elixir named “posca”, a mixture of water and wine vinegar. The Roman army used Posca because it was refreshing, invigorating and energizing and provided digestive aid and other mysterious healing properties.