Botanical Plate · 19th c. Scientific AtlasVitis vinifera (Trebbiano & Lambrusco cooked must)
Traditional Ferments & UmamiEndangered Heirloom / Wild
Traditional Balsamic Vinegar of Modena DOP (25-Year Extravecchio)
Native / Vernacular: [Aceto Balsamico Tradizionale di Modena DOP Extravecchio]
Vitis vinifera (Trebbiano & Lambrusco cooked must)·Family: Acetobacter / Wood-Barrel Aged Vinegar
Primary Geographic TerroirAttics of Modena & Reggio Emilia, Italy
Flavor Profile & Aroma Notes
Velvety Sweet-SourOak WoodCherryJuniperIntense complex acid
"Cooked grape must, aged oak, chestnut, mulberry, juniper cask wood, and sweet balsam"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Concentrated through decades of evaporation in wooden barrel batteries (batteria)
- ✓Packed with grape polyphenols, resveratrol, and acetic acid that improves insulin sensitivity
- ✓Aids digestion and acts as a traditional digestive elixir taken by the spoonful
Identified Active Phytochemicals:
ResveratrolAnthocyaninsAcetic acidWood polyphenolsGallic acid
Kitchen & Chef Applications
- Drizzled drop by precious drop over aged Parmigiano-Reggiano chunks and fresh strawberries
- Finishing touch over warm vanilla bean gelato, seared foie gras, or grilled beef fillet
- Never cooked: always applied at room temperature just before eating
Artisanal Flavor Pairings
Parmigiano-ReggianoFresh StrawberriesFior di Latte GelatoSeared Duck / Beef
Harvest Season & Pantry Care
Harvest Window:Aged minimum 25 years in succession of 5 to 7 different wooden barrels
Storage Guidelines:Store sealed in original Giugiaro-designed spherical bottle at room temperature.