None other than the ducal family from Este-Modena (yes - the real inventors of Aceto Balsamico in the 16th century!) continue the great tradition today and grow their own wines in Veneto. Over many years, they use the solera process to create delicious elixirs that enjoy absolute cult status in our region. Once you have got to know them, you will never want to do without them in your kitchen again!
Firstly, the ducal family uses red grape varieties for its Sopraffino, namely Cabernet Sauvignon and Merlot, and the raw must is processed rather than boiled down as with Balsamico Tradizionale. What both vinegar specialities have in common is the extremely long storage time in genuine, active solera systems. At Acetaia Ducale, these have been in use continuously since 1994 and consist mainly of oak, chestnut and cherry. After 6 or 12 years (Riserva), the extremely complex, seductively sweet and flavoursome extract is bottled.
The red Vinagro di Cabernet Sauvignon is used with all dark salads such as radicchio and oak leaf and also complements all savoury dishes such as sausage salad, sour dumplings or stews wonderfully.
Real wine vinegar (either from Pinot Grigio or Cabernet Sauvignon grapes) is mixed with raw must and then matured for at least 10 (!) years in a passive solera process. The flavour is long-lasting and slightly sweet, with fresh acidity and beautiful spiciness, yet more fluid than the Sopraffino.
Can't make up your mind? Then go for the Gran Cuvée: it combines the best of both worlds!
The white Vinagro di Pinot Grigio is the absolute star in our range and is best suited to all light salads or dishes where you appreciate the sweet and sour note and don't want to add any colour.
