The villa is circled by vineyards that produce the traditional grapes necessary for the production of Traditional Balsamic Vinegar: Trebbiano and Lambrusco. Taking a walk through the Paltrinieri courtyard, you can breath in the extraordinary aroma of the numerous vaselli of the Balsamic.
Jealously guarded, the traditional methods of Balsamic Production have been handed down from generation to generation for hundreds of years. Today, the Paltrinieri family continues with the tradition, using ancient methods, hand craft wood barrels, and long periods of time.
We met the Paltrinieri family at the Fine Food show in Florence a number of years ago, and we have been enjoying their Balsamic Vinegars ever since.
Today, we are importing the Balsamotto Riserva (four year old) and Aceto Balsamico Traditionale di Modena (12 year old). These are the real deal, and are perfect for salads, grills, cheese and strawberries.
The 12 year old Balsamic drips like honey and is fully of incredible flavors you would never have expected in a vinegar. It is not something you use every day, but it is a wonderful treat.
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