Traditional Balsamic Vinegar of Modena
The cooked must from our vineyards, the years, the ancient traditions and the nature which renders perfect this precious alchemy, are the necessary and only ingredients needed to obtain the two unique and rare qualities of Traditional Balsamic Vinegar Casa Tirelli; the “Affinato”(at least 12 years aged) and the “Extravecchio”(at least 25 years aged).
Through this precious bottle, our world - made of history, memories, and ancient traditions - will become yours. We will share the same sensations, and the passion for the unique and rare taste of Aceto Balsamico Tradizionale Casa Tirelli.
Traditional Balsamic Vinegar Extravecchio Quality
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It sleeps for at least 25 years in wooden barrels, tucked in once a year. The taste is inimitably sweet and acid at the same time but, well equilibrated. The color is vivid brown, deep and bright. Suggested on appetisers and desserts. Good on meat and fish. Some drops on the cooked dish and then it is ready to be served. Perfect with Parmigiano-Reggiano |
Traditional Balsamic Vinegar Affinato Quality
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It sleeps for at least 12 years in wooden barrels from which it takes its perfumes. It is , tucked in once a year. The taste is sweet and acid, with a predominant acidity. The density is fluent more fluid than the Extravecchio. Suggested on all kinds of salads and vegetables both row and cooked. Good on meat. |
