Lodovico Campari Aged Balsamic 15 years 250mL

The Black Gold of Modena

Made from Trebbiano grapes barrel aged for 15 years, Lodovico Campari Balsamic Vinegar is an Aceto Balsamico Di Modena IGP and is one of the most adored balsamic vinegars from Modena, Italy. Thick and intensely flavorful, this balsamic marvelously pairs with both savory and sweet dishes alike.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

A PGI condiment from Italy known as the creme de la creme of Italian vinegars, Lodovico Campari Balsamic Vinegar Aged 15 Years is a luxurious and rich balsamic vinegar, velvety smooth in texture with a glorious dance of sweetness and acidity on your palate.

Rich, glossy, and dark brown, the aroma of this balsamic vinegar is sweet and pungent, with a delicate, acidic bite. An elegant, medium-bodied balsamic, Lodovico Campari Balsamic Vinegar Aged 15 Years is sweet in its acidity, with hints of chocolate, figs and toasted malt that beautifully enhances an array of savoury and sweet dishes alike.


PREPARATION OR PAIRINGS

Perfect as a compliment to an array of meat, fish, vegetables and a great addition to cheese plates and charcuterie, this is decadent with a pan seared Ernest Soulard Foie Gras with balsamic reduction. If you’d want to opt for something lighter, the sweet acidity of this aged balsamic also adds a complexity of flavour in a Burrata salad. Prepare a salad of sweet cherry tomatoes and arugula, top with fresh Burratina cheese, seasoned with olive oil, Lodovico Campari Balsamic Vinegar and freshly cracked pepper.

For those seeking a more adventurous treat, drizzle this balsamic vinegar like chocolate syrup over strawberries and vanilla ice cream.


THE BIRTHPLACE OF BALSAMIC VINEGAR

This precious balsamic vinegar arises from Lodovico Campari’s passion for Modena, the birthplace of the thousand-year old tradition of balsamic vinegar. To be identified as a an Aceto Balsamico Di Modena IGP (Balsamic Vinegar of Modena IGP), the balsamic vinegar must be made with Trebbiano vineyard grapes, picked at their peak ripeness, then cooked and left to reduce on open top vessels. The subsequent “grape must” is then aged in batterias, (a set of progressively smaller barrels made only of IGP approved wood casks such as oak, cherry, chestnut, mulberry, a cacia, juniper, and ash), drawing the distinctive and unmistakable aromas of the different wooden barrels for a span of 15 years, or in the case of some balsamics, even up to 150 years.

The resulting vinegar is beautifully rich, with a velvety texture and a magnificent contrast of sweetness and acidity that makes Campari’s Aged Balsamic Vinegar truly a jewel of Modena.


Store in a cool dry place.

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