The “Riserve” are the most exclusive of the Giusti collection and is produced each year in extremely limited quantities, extracted from some precious series of barrels in production since 1700. One of these barrels, coded as A3, was brought by Giusti to the National Fair of Florence in 1861, where a “vinegar of 90 years” was awarded a gold medal, successfully repeated at Expo in Paris in 1889.
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Gran Deposito Aceto Balsamico Giuseppe Giusti - Modena since 1605
The Oldest Vinegar Company in The World
The Giusti family has directly guided the company since 1605, with passion and a long term strategy, arriving today at the 17th generation. Claudio and Francesca, together with Luciano, continue the project started by their ancestors, uniting a respect for tradition with a flexible, modern and sustainable company management, centered on well being and valorization of the people, the territory and the community with which it engages.
Giusti Reserve - 100 Years - Balsamic Vinegar of Modena D.O.P. - Exclusive Collection
The “Riserve” are the most exclusive of the Giusti collection and is produced each year in extremely limited quantities, extracted from some precious series of barrels in production since 1700. One of these barrels, coded as A3, was brought by Giusti to the National Fair of Florence in 1861, where a “vinegar of 90 years” was awarded a gold medal, successfully repeated at the Expo in Paris in 1889.
In keeping with this precious production, the case is composed of the 5 types of woods that make up a typical series of barrels; the front label is engraved in 24-carat gold, while the back label is made with the ancient technique of letterpress printing, using a classic lead character font of Modena from the 19th century.
To make this balsamic vinegar superb is the maturation, over the decades, in ancient barrels of different woods.
From the mulberry, whose porosity facilitates the concentration of vinegar, passing through juniper, chestnut, cherry, acacia, each able to give different aromas. The last step is in oak, to achieve perfect density. The result is a superlative balsamic vinegar, of extraordinary body, with a very wide bouquet of aromas and flavors ranging from cherry to cocoa, honey to vanilla and licorice in a crescendo of olfactory sensations that remain for a long time extraordinarily persistent in the nose and in the palate.
Cooked must of Trebbiano and Lambrusco grapes.
In barrels of decreasing capacity barrels and different types of wood, according to the method of "reinforcements and decanting". Produced in limited quantities. Extract from the "botticella di Parigi", from 1700.
Some drops to complete a recipe. Ideal in combination with Parmigiano Reggiano, grilled fish, strawberries, vanilla ice creams. It can be tasted alone, in drops, on a ceramic spoon.