Aceto Balsamico Tradizionale di Modena PDO, 25 years, Acetaia di Giorgio

The tradition of balsamicos was and is in the Giorgio family a way of life, like a gene transmitted from generation to generation, preserving in the barrels the charm and seduction of ancient rites. After centuries of tradition and with a lot of time, the grape must becomes a black and creamy delicacy full of distinctive aromas. The Aceto Balsamico is released at the earliest after 12 years of aging, in various wooden barrels. After 25 years it is suitable for rich cheese, cooked meat and fish, fruit salad, strawberries and especially on vanilla ice cream or at the end of the meal as a pure digestive. Presented in the program Der Delikatessenjäger on ZDF.