Italy

Cavalli Balsamic Tradizionale Gold and Silver Seal

Rare and unequaled, aceto balsamico tradizionale (traditional balsamic vinegar) is made of 100% cooked grape must that has been aged in wood barrels for at least 12 years before being judged by an expert taster (a process required by law in Italy). The legendary Cavalli family has been producing true balsamico for generations and today Giovanni Cavalli continues as one of the world's most distinguished artisans of Balsamic Tradizonale of Reggio Emilia.

Two authentic traditional balsamicos are represented by the Cavalli firm: Silver label, aged at least 12 years, and top-of-the-line gold, aged a minimum of 25 years. Cavalli's balsamicos, however, can be matured much longer, up to 300 years.

A lustrous ebony color, true balsamico has a slightly woody, raisin-fruit aroma, complex, plumy-sweet taste and thick, rich syrupy texture. A few drops of this heavenly elixir adds glorious flavor to food. Packaged in official consortium numbered hand-made glass bottles with gift box.

  • 100ML (3.4 Ounces) Glass/Boxed ~ Cavalli Balsamic Tradizionale Gold Seal
  • 100ML (3.4 Ounces) Glass/Boxed ~ Cavalli Balsamic Tradizionale Silver Seal

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  • The freshly pressed grape must (unfermented juice of select locally-grown grapes) is simmered for 24 hours or longer, concentrating flavors and lightly caramelizing the natural sugars. The cooled concentrated must is then put in barrels to mellow and develop character. Eventually, the sugar becomes acid or vinegar. Many of the complexities in the taste of balsamic vinegar come from the barrels in which it is stored - a variation of the Spanish method used to make fine sherry.

    Maturing over the years, balsamico is rotated from barrel to barrel in different woods - oak, cherry, mulberry, chestnut or juniper - each imparting its own special savor. The 250 year-old barrels (from the Duke of d'Este) are so prized that when they begin to disintegrate from wear, they are not discarded. Instead, new barrels are built around them. After the balsamic vinegar reaches the last and smallest barrel, it is drained off and stored in tiny barrels or jugs to mellow for decades more.

  • Italians sip traditional balsamico after dinner (as a digestive), or sprinkle a few drops over sliced strawberries, genuine Parmigiano-Reggiano, or grilled meats and game birds.