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VILLA MANODORI, DARK CHERRY BALSAMIC
A unique creation from 3-Michelin Star chef, Massimo Bottura, the delectable aroma and taste comes from aging traditional balsamic vinegar with prized Vignola cherry wood, resulting in a balsamic vinegar infused with a luscious cherry flavor! It’s delicious!
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VILLA MANODORI, BALSAMIC
Villa Manodori is a collection in which Chef Massimo Bottura has applied his creative skills to the production of extra virgin olive oil, Essenziale, a collection of oils made from 100% natural plant oils combined with extra virgin olive oil, and an assortment of authentically-crafted balsamic vinegars. Made in the artisanal style and produced in limited quantities, these versatile condiments are enjoyed throughout the world. This artisan balsamic vinegar is made in limited quantity from locally grown trebbiano grapes that are reduced to must before being aged in a series of oak, chestnut and juniper barrels for 10 to 15 years.
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VILLA BELLENTANI, BALSAMIC
Villa Bellentani balsamic vinegar – Black Label – This Very Special Quality Product (V.S.Q.P.) is the longest aged balsamic vinegar produced by Villa Bellentani. This vinegar, mature and rich in flavor is aged for many years in small casks.
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VECCHIO TRADITIONAL BALSAMIC, LEONARDI, EXT. 25 YR
Consistancy is compared to a chocolate sauce. Shades of brown with bright mirror refflections. Aromas of grapes, apples and caramel with a well-balanced hint of wild flower honey and maple syrup.
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SAN GIULIANO, 10 YEAR BALSAMIC
San Giuliano balsamic vinegar of Modena is obtained by the fermentation and maturation of pure grape must and wine vinegar in wooden casks. It has a fragrant bouquet and a balanced sweet and sour taste. These exquisite characteristics make it an ideal condiment, equally good for the simplest and most sophisticated dishes. It is excellent on boiled foods, as well as oven-prepared meats and fish, and also adds a delicate taste to vegetables and salads.
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SABA, ACETAIA LEONARDI
Acetaia Leonardi’s Saba is unique. The family’s Trebbiano and Lambrusco grapes are grown in the 7 hectares surrounding the family home and acetaia. After a gentle crushing, the juice and pulp is coarsely filtered and the mosto (mash), is cooked (cotto) in an open copper vat at 175-200°F for a day or two, reducing it to about a third the volume. The concentrated mosto cotto is then cooled and placed in large oak casks which were previously inoculated with a mother of vinegar, a batch of vinegar alive with a culture of aceto-bacteria. The Saba will stay in the casks for almost 4 years, giving a deep complexity to the Saba, without converting it to vinegar.
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ORGANIC VILLA MANODORI BALSAMIC
Villa Manodori Balsamics are produced in very small quantities by Massimo Bottura, chef and owner of Osteria Francescana restaurant in Modena. This artisan aceto is made using exclusively organic Trebbiano grapes that are crushed into a must and aged in a battery of oak, chestnut and juniper barrels. The dark color and rich aroma of the vinegar makes it very versatile.
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O-MED, PEDRO XIMINEZ VINEGAR, 6/2 LITER
Tasting Notes: O-Med Pedro Ximénez tastes of sun-ripened raisins. After a careful aging process in American oak casks, we obtain a perfectly balanced vinegar with subtle sweetness. Recommendations: Drizzle on ice cream or try in place of balsamic.
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O-MED, CHARDONNAY VINEGAR, 6/2 LITER
O-Med vinegars are characterized by a soft acidity. The production method lets the alcohol be transformed into acid while the other aromatic compounds are preserved in the vinegar. The goal is to be able to taste the essence of the fruit without being overwhelmed by acid. The chardonnay is slightly sweet and the liquid has a beautiful clear, golden presentation.
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O-MED, APPLE CIDER VINEGAR, 6/2 LITER
O-Med vinegars are characterized by a soft acidity. The production method lets the alcohol be transformed into acid while the other aromatic compounds are preserved in the vinegar. The goal is to be able to taste the essence of the fruit without being overwhelmed by acid. Great for marinating fish, pickles, fish Carpaccio, vegetables and salads.
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MODENACETI, BALSAMIC GLAZE 6.76 OZ
Modenaceti Balsamic Glaze is made from concentrated and cooked grape must (50%) and Modenaceti Balsamic Vinegar of Modena Gold (49%). It is intensely aromatic, complex and sweet. Use Modenaceti Balsamic Glaze to finish off a dish or make an extraordinary experience out of a simple dish. It is perfect for appetizers, main dishes and desserts.
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MODENACETI, BALSAMIC GLAZE 13.5 OZ
Modenaceti Balsamic Glaze is made from concentrated and cooked grape must (50%) and Modenaceti Balsamic Vinegar of Modena Gold (49%). It is intensely aromatic, complex and sweet. Use Modenaceti Balsamic Glaze to finish off a dish or make an extraordinary experience out of a simple dish. It is perfect for appetizers, main dishes and desserts.
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MODENACETI, BALSAMIC 5 LT
The flavor profile of a balsamic vinegar is defined by its must content. The more must, the sweeter the taste. Modenaceti Classic sets the highest standards for a Balsamic Vinegar of Modena for salads. It is matured balsamic vinegar with a slightly tart-taste profile that enhances all types of salads.
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MODENACETI, BALSAMIC 16.9 OZ
The flavor profile of a balsamic vinegar is defined by its must content. The more must, the sweeter the taste. Modenaceti Classic sets the highest standards for a Balsamic Vinegar of Modena for salads. It is matured balsamic vinegar with a slightly tart-taste profile that enhances all types of salads.
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LEONARDI, BALSAMIC SILVER VINEGAR, 12 YEAR
Leonardi’s Sigillo Argento is a masterful blend of cooked grape must and high quality wine vinegar. Thick as maple syrup, with notes of cooked grapes like a good Amarone, and a long subtle acidic finish.
Drizzle over a sizzling hot grilled steak or pork chop, as well as on grilled eggplant, peppers, mushrooms, and zucchini. Wonderful swirled into butternut squash soup or creamy Parmigiano risotto. Highlight the freshness of freshly sliced plums, nectarines, and peaches. Use instead of caramel or chocolate sauce over baked pears and apples.
