After 3 years of maturing, La Vialla’s Balsamic Vinegar of Modena I.G.P. can proudly boast the title of “Invecchiato” (= Aged).
The work begins in the vineyard: white Trebbiano grapes and a few red Sangiovese ones (quintessential “Chianti making” varieties) go to make up the must, which, after soft pressing at the Fattoria, is taken to the master vinegar makers in Modena. La Vialla’s Balsamic Vinegar, which they prepare, then rests in 750 litre oak barrels for 36 months.
Tasting – A Balm in the truest sense of the word. Dark brown in colour, on the spoon it is remarkably dense, syrupy and drips slowly. The nose detects a complex, fragrant scent, which is pleasantly sharp. In the mouth the aromatic qualities and sweetness are well balanced with the acidity: the result gives a harmonious, long-lasting aftertaste.