A luxury Italian brand, Villa Manodori balsamic vinegar is produced in Modena, Italy, using artisanal techniques from Old World traditions. Led by the culinary genius of master chef Massimo Bottura, Villa Manodori produces a versatile collection of balsamic vinegars aged in oak, chestnut, cherry, and juniper barrels. This meticulously controlled aging process allows for the grape and wood flavors to intermingle, which creates the classic richness of balsamic vinegar.
How is Villa Manodori balsamic vinegar made?
After the grapes are handpicked, the fruit is sent through a grape press and turned into grape must. This mixture of skin, seeds, stems, and juice is reduced to half over a direct flame and then left to ferment for up to three weeks.
Similar to some special Italian extra virgin olive oils, this balsamic from michelin starred chef Massimo Bottura, from the restaurant Osteria Francescana in Modena, is produced in limited quantities. Made from trebbiano grapes and aged in barrels of oak chestnut and juniper barrels.
For the second step in the process, the liquid is transferred to wooden barrels where it undergoes an aging process that can last between three and 30 years. The crown jewel of the Villa Manodori collection is the Aceto Balsamico Tradizionale di Modena, an exquisite and luxurious balsamic vinegar that gets its extraordinary flavor and aroma from a 30 year aging process. When it comes to producing the best balsamic vinegar, there are no shortcuts!
How To Use Villa Manodori Products
Add a gourmet touch to meat, seafood, risotto, and so much more! For best results, drizzle it over your dish just before serving to avoid letting the heat destroy the delicate flavor. Also bring salad greens to life, and even sweet desserts like panna cotta and vanilla gelato.