"Affinato" & "Extra Vecchio" are the prized Traditional Balsamic Vinegars of Modena. Made from the cooked must of Trebbiano and Lambrusco grapes, the Affinato is then aged in a series of wood casks (such as those made from Cherry, Oak, Chestnut, Mulberry and Acacia) for a minimum of 12 years, and the Extra Vecchio a minimum of 25 years.
Naturally syrupy from the aging process with the sweet, rich flavor of dried prunes, these two Balsamics can only be sold after passing rigorous testing done by the Balsamic Vinegar Consortium of Modena - a blind taste of 5 authorized judges with a long experience of tasting and quality evaluation.
Try drizzling over a seared porterhouse, jewel on chunks of Parmigiano Reggiano or pour over creamy vanilla ice cream - you are in for a decadent treat no matter the application!!