For non-Traditionals; Per the I.G.P, for a Balsamic to be called "Aged" or "Vecchio" it must be aged for at least 3 years. Only then can it be labeled as "Aged" or "Vecchio".  If a balsamic claims to be "Aged" and it's not stated on the label, then it's most likely aged for less then the prescribed 3 years.  Per the I.G.P, non-Traditionals are limited to 250 ml bottles and must have an acidity level of at least 6%. Anything less then 6% cannot be called Balsamic Vinegar, but can be called "Condimento".

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Vecchio Cantalupo

6 Year Matured Balsamic Vinegar of Modena I.G.P

        (Protected Geographic Indication)

Ingredients:Cooked must, Wine Vinegar

Type of Grape Used: Grasparossa of Castelvetro

Appearance: Syrupy (Consistency of maple syrup)

Color: Characteristic brown (visual appearance)

Aroma: Typical sweet & Sour

Aged: For 6 years

Density: 1.34kg/liter approx.

Acidity  6%

Size: 250ml / 8.45 oz in Black Lirica Glass Bottle

Unit Price $45.00


Balsamic Vinegar of Modena I.G.P is matured for 6 years in barrels made of  European oak.

The process of maturation in wooden barrels gives it a greater harmony between sweet & sour and makes it particular suitable for most refined dishes. Azienda Rossi Barattini follows the same traditional methods of production & careful aging that have been used for centuries by the Barattini family. Only under the watchful eye of a master blender can the grape & wood flavors marry to develop a balanced sweet and sour balsamico flavor with its dark color and rich aroma. It is excellent on cooked vegetables, greens, grilled meats, aged cheeses like Parmigiano-Reggiano, Risotto, wild radicchio, Alla Parmigiana, as well as fresh strawberries.