Villa Manodori balsamicos are produced by Massimo Bottura, chef/owner of Michelin-starred Osteria Francescana restaurant in Modena. Massimo produces an "artiganale" as well as Traditional Balsamic of Modena. Villa Manodori
"artigianale" is crafted from tradizionale and aged wine vinegar. It is then aged 10 to 20+ years in small barrels of oak, chestnut and juniper. This traditionale style method yields a balsamic of dark rich color, intense aroma and syrupy consistency. This is a quality between Cavalli Condiment and Traditional, and priced accordingly.
Winner Outstanding Oil/Vinegar 2000 Fancy Food Show.
