Balsamic Vinegar of Modena Acetaia Marchi
Balsamic Vinegar of Modena I.G.P. Gold Seal
Our Balsamic Vinegar of Modena I.G.P. Gold seal matures for a long period in oak barrels, according to the tradition. It is full-bodied, dark brown with red reflections, harmonious and with great density. Very peculiar are its balance and softness due to the mixture of cooked must and wine vinegar, both obtained from grapes of the area. Its aroma is barricaded, well-balanced and harmonious.
Available in the elegant cubic bottle of 250 ml with pourer drip
Ingredients: Cooked grape must, wine vinegar. It is a 100% natural product. There is no addition of preservatives, colorants, thickeners nor added sulphites.
Acidity: > 6%
Density: about 1,29
Use: Try it with omelettes, risottos and hard cheese. $ 22.99
Balsamic Vinegar of Modena I.G.P. Invecchiato Silver
Product of extreme quality, aged for a certified period of more than 3 years in oak barrels, so that it reaches optimal refinement. It matures over time unique flavors and organoleptic characteristics that give it the typical properties of the best Aged Balsamic Vinegar.
The perfect balance between the acidity of the wine vinegar and the sweetness of the cooked must make it a widely appreciated product. It has an enveloping scent and is perfectly blended. The high content of cooked must gives it a sweet flavor that prevails over the acid notes, making it a product of considerable density suitable for gourmet dishes.
Available in an elegant 250 ml bottle with pourer.
Ingredients: cooked must, wine vinegar. It is a 100% natural product. It does not contain preservatives, dyes, thickeners or added sulphites.
Acidity:> 6%
Density: about 1.32
In the kitchen: Excellent with vegetables, grilled meats, soft cheeses. $26.99
Balsamic Vinegar of Modena I.G.P. Aged
This high quality product ages for a certified period of time always longer than 3 years in oak barrels, in order to reach an optimal maturation. It matures over the time unique flavours and organoleptic characteristics that give it the typical properties of the best Balsamic Vinegars. The perfect balance between the acidity of the wine vinegar and the sweetness of the cooked must make it a widely appreciated product. It has a full-flavoured scent and is perfectly balanced. The high percentage of cooked must gives it a sweet taste that prevails on the acid notes, making it a product of remarkable density suitable for gourmet dishes.
Available in the elegant cubic bottle of 250 ml with pourer drip.
Ingredients: : Cooked grape must, wine vinegar. It is a 100% natural product. There is no addition of preservatives, colorants, thickeners nor added sulphites.
Acidity: > 6%
Density: about 1,34
Use: Excellent with vegetables, grilled meats and soft cheeses. $ 28.99
Balsamic Vinegar of Modena I.G.P. Aged Gold Aged 8 years
This is the most prestigious of our collection of Balsamic Vinegars of Modena. With a velvety texture and an unique clarity, it comes from the centennial experience of Marchi family. The slow maturing process gives it an intense dark colour and a full-bodied look. It is a culinary excellence with unique and unmistakable characteristics. The superb taste, rich and intense, makes of this Balsamic Vinegar of Modena Aged a high quality product to use on special occasions.
Available in an elegant design of 250 ml (bottle Pamela) with pourer drip, printed handkerchief and company brand in sealing wax. A perfect present to enhance the best Italian excellence.
Ingredients: : Cooked grape must, wine vinegar. It is a 100% natural product. There is no addition of preservatives, colorants, thickeners nor added sulphites.
Acidity: > 6%
Density: about 1,35
Use: Recommended on ripe cheese, fresh appetizers and desserts. $ 31.99
Traditional Modena Balsamic Vinegar D.O.P. – Affinato
Traditional Modena Balsamic Vinegar D.O.P. is the outcome of the specific environmental conditions in the areas surrounding Modena and the types of grapes grown there, together with the skillful cooking of the “must” used and the loving care taken every year when the vinegar is tranferred from barrel to barrel.
After the graps are crushed and before fermentation begins, the must is cooked in open vats, at atmospheric pressure, to a concentration of from 30 to 50%. After lenghty decantation, the cooked must naturally starts both to ferment and to undergo acetic bioxidation by yeasts and acetobacteria. This is followed by the maturing stage, of vital importance for the formation of the unique fragrances of Balsamic Vinegar. Finally comes the ageing stage, during which the vinegar’s characteristics reached true perfection.
The three stages take place in a series of barrels of different woods (generally oak, chestnut, mulberry, cherry and juniper) and decreasing size. Each type of wood gives the vinegar a specific characteristic: tannin-rich chestnut darkens its colour, mulberry concentrates it more quickly, juniper gives a resinous tang and cherry sweetens its flavour, while oak, the finest wood for mature vinegar, will give it a distinctive vanilla fragrance. The difference in capacity between the barrels is calculated to allow the annual transfer process to take place. The level of vinegar in each barrel is topped up using vinegar from the barrel immediately before it in the series, to compensate for the finished vinegar taken for use and the annul evaporation loss. These operations require skill and sensitivity to the product’s natural evolution, to ensure it will continue to give the very best results over centuries to come.
This product has a minimum of 12 certified years of maturation.
It has a bright, dark brown colour and it is free-flowing yet dense. Its bouquet is smooth, penetrating, lingering aromatic, with noticeable attractive acidic undertones. It has an unmistakable well-balanced sweet-and-sour flavour, with definite notes of vinegar, lively, sincere, complete, velvety, intense and lingering, meeting the typical characteristics.
The distinctive round bottle with rectangular base in solid glass is compulsory for all the producers, as provided in the Production Regulation, and carries a numbered seal. The box contains the Consorzio manual in different languages.
Ingredients: Cooked grape must.
Acidity: > 6%
Density: about 1,320
Use: Given its precious value, this product is suitable for meditation or to taste drop by drop. It is at its best with Parmigiano Reggiano, strawberries or ice cream.
$ 150.00
Traditional Modena Balsamic Vinegar D.O.P. – Extravecchio
Traditional Modena Balsamic Vinegar D.O.P. is the outcome of the specific environmental conditions in the areas surrounding Modena and the types of grapes grown there, together with the skillful cooking of the “must” used and the loving care taken every year when the vinegar is tranferred from barrel to barrel.
After the graps are crushed and before fermentation begins, the must is cooked in open vats, at atmospheric pressure, to a concentration of from 30 to 50%. After lenghty decantation, the cooked must naturally starts both to ferment and to undergo acetic bioxidation by yeasts and acetobacteria. This is followed by the maturing stage, of vital importance for the formation of the unique fragrances of Balsamic Vinegar. Finally comes the ageing stage, during which the vinegar’s characteristics reached true perfection.
The three stages take place in a series of barrels of different woods (generally oak, chestnut, mulberry, cherry and juniper) and decreasing size. Each type of wood gives the vinegar a specific characteristic: tannin-rich chestnut darkens its colour, mulberry concentrates it more quickly, juniper gives a resinous tang and cherry sweetens its flavour, while oak, the finest wood for mature vinegar, will give it a distinctive vanilla fragrance. The difference in capacity between the barrels is calculated to allow the annual transfer process to take place. The level of vinegar in each barrel is topped up using vinegar from the barrel immediately before it in the series, to compensate for the finished vinegar taken for use and the annul evaporation loss. These operations require skill and sensitivity to the product’s natural evolution, to ensure it will continue to give the very best results over centuries to come.
This product has a minimum of 25 certified years of maturation.
It has a bright, dark brown colour and it is free-flowing yet dense. Its bouquet is smooth, penetrating, lingering aromatic, with noticeable attractive acidic undertones. It has an unmistakable well-balanced sweet-and-sour flavour, with definite notes of vinegar, lively, sincere, complete, velvety, intense and lingering, meeting the typical characteristics.
The distinctive round bottle with rectangular base in solid glass is compulsory for all the producers, as provided in the Production Regulation, and carries a numbered seal. The box contains the Consorzio manual in different languages.
Ingredients: Cooked grape must.
Acidity: > 6%
Density: about 1,350
Use: Given its precious value, this product is suitable for meditation or to taste drop by drop. It is at its best with Parmigiano Reggiano, strawberries or ice cream.
$ 200.00
Traditional Balsamic Vinegar of Modena P.D.O Extravecchio – Francesco – Wooden Package
This Traditional Balsamic Vinegar of Modena P.D.O. has a certified minimum age of 25 years and is made from Lambrusco and Trebbiano grapes. It is left to age in batteries of different woods such as: Oak, Chestnut, Acacia, Cherry, Rubinia, Ash and Mulberry.
The typical bottle, spherical in shape with a rectangular base in solid glass, exclusively designed by the designer Giugiaro, is compulsory for all producers, as provided for in the Production Regulations, and is sealed with a numbered label.
The package contains the Consortium’s booklet in several languages.
Extravecchio P.D.O Traditional Balsamic Vinegar of Modena boasts a unique flavour thanks to its certified minimum ageing of 25 years. It has been obtained from Lambrusco and Trebbiano grapes native to Modena grown in the family vineyards, and left to age in barrels made of fine woods such as: Oak, Chestnut, Acacia, Cherry, Rubinia, Ash and Mulberry.
The Oro Nero (Black Gold) in question is taken exclusively from the personal barrels of the founder of Acetaia Marchi, Francesco Marchi, (hence the name) as these barrels are the first used for the ageing of Traditional Balsamic Vinegar of Modena P.D.O. and therefore the oldest. The product that can be taken is very limited, but at the same time it is the best Extravecchio Traditional Balsamic Vinegar of Modena P.D.O
It is presented in a noble way, with a prestigious wooden case that recalls the origins of our product, designed to make it even more precious and suitable for the most sought-after gifts.
Inside you will find the typical bottle, spherical in shape with a rectangular base in solid glass, exclusively designed by the designer Giugiaro.
The use of this type of bottle for Traditional Balsamic Vinegar of Modena P.D.O. is compulsory for all producers, as it is required by the Production Regulations. The bottle is sealed with the mark numbered by the certifying body. The package contains the Consortium booklet in several languages.
