The Consortium of Producers of Traditional Balsamic Vinegar of Modena which oversees the production of this DOC product has established a series of controls and procedures throughout the production process to ensure consistency and the continuation of certain traditions. Within the Consortium there is a board of expert tasters (assagiatori) who guarantee that each vinegar placed in the distinctive and only bottle with the Seal of Quality allowed by law has been produced in compliance with all rules, regulations, and procedures. Two types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena which is aged for a minimum of 12 years, and Aceto Balsamico Tradizionale di Modena, Extra Vecchio (Extra Old) which is aged for a minimum of 25 years. This particular Extra Vecchio is produced by Fattoria Estense, an old and established producer known for its meticulus adherence to the traditions involved in the art of bringing only the best quality balsamics to market.
This Traditional Balsamic Vinegar of Modena is bottled especially for La Piana in the regulated Giugiaro Bottle white cap. The Traditional Balsamic Vinegar of Modena is made from cooked grape must matured by a long and slow vinegarization process. The natural fermentation is followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings. The result is a dark liquid with a fluid and syrup like consistency. Its flavor is sweet and sour in perfect proportion. There is a Consortium of producers of Balsamic Vinegar of Modena which oversees the entire production cycle of this DOC product and guarantees that all rules and regulations have been followed. Two types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena, which is aged for a minimum of 12 years, and Aceto Balsamico Tradizional di Modena Extra Vecchio which is aged for a minimum of 25 years. Each bottle of La Piana Traditional Balsamic, Extra Vecchio (Gold Seal, aged a minimum of 25 years) contains 100ml. It is presented in a gift box which includes a comprehensive booklet explaining the vinegar making process as well as providing various recipes for use.
Giovanni Cavalli, the ultimate producer of Tradizionale from Reggio Emilia, has resigned from the Consortium in order to independently produce Balsamic of Reggio Emilia according to his own ultra-high standard. Although Ferdinando, Giovanni's father, founded the Corsortium of Traditional Balsamic Producers of Reggio Emilia, Giovanni believes that he must be free of the Consortium's constraits to achieve his level of quality. Two basic quality levels have been established--Silver Seal and Gold Seal corresponding to the Modenese levels of minimum 12 year and 25 year aging respectively. However, these are minimums and do not reflect the age composition of Cavalli balsamico where stocks are up to 300 years old. The Cavalli name and reputation assures the high standard that a product of this quality demands. The Gold Seal Cavalli Balsamic is extraordinary and complex, rich with harmonious fragrances, more sweet than sour with persuasive structure. It is dense, suave and persistent. Ideal for savory and spicy cheeses, for berries, strawberries or cherries, for pastry cream or ice cream; but above all, it is a true elixir to sip from a spoon or glass at the end of a meal. Bottles are numbered and come boxed with an informative booklet containing history and recipes. Each bottle contains 100 ml. of Gold Seal Balsamic Vinegar by Cavalli from Reggio Emilia, Italy.