CLETO CHIARLI

We would like to point out that the Balsamic Vinegar of Modena "Chiarli Cleto & F.gli" is a quality product and it is addressed to the connoisseurs. Our Balsamic vinegar is produced in small quantity and it is made following the traditions and secrets of the ancient recipe coming from the Chiarli family.

ZoomThere are many aspects of the Balsamic Vinegar "Chiarli Cleto & F.gli" which characterize it from other products currently on the market. The most important ones are certainly those which mark the quality of the ingredients selected for the preparation of the product:

  • the wine vinegar, aged in barrels of oak for over 10 years (certificate of Origin), develops a very high acidity and a clear flavour pleasantly aromatic.
  • the cooked must, obtained only through local grapes, like the tradition requires, gives to the

Balsamic the typical density.

The 'blend' of aged wine vinegar and cooked must is done by the expertise of an age-long tradition followed by the ageing in oak barrels until the expected ripen. The result is an excellent Balsamic, with the particular and typical bouquet and the perfect balance between the sour and sweet which distinguish it from the low quality vinegars, aggressive and discordant.
VECCHIA SCUDERIA DI MODENA

The Balsamic Vinegar of Modena 'Reserve' and 'Superior Reserve' are obtained by the expertise in blending several balsamic vinegars, some of them aged for over 10 years.
The grape musts used for the preparation of the vinegar come only from Trebbiano grapes grown in the province of Modena. To start the vinegar process the right quantity of aged vinegar is added to the grape must which is slowly cooked in open containers. Then, the blend is matured in barrels of different woods which are essential for giving and refining the typical aromas to a quality Balsamic Vinegar of Modena.

The Balsamic Vinegar of Modena 'Reserve' is obtained following a consistent ageing level and several decantings. For its round and full taste, it is ideal as a daily salad dressing, grilled meat, vegatables and fish seasoning. It is used as an ingredient of sauces served warm.
The Balsamic Vinegar of Modena 'Superior Reserve' is the result of further ageing, masterly and essential decantings and wedging procedures to select the most prestigious 'batches' when they are finally matured.
The Balsamic Vinegar of Modena 'Superior Reserve', for its unmistakable quality and superb taste, is ideal to enrich exclusive recipes and be a precious dressing for side dishes and mature cheese.
This is a unique product in the world. Unlike common Vinegars obtained by wine vinegar, Balsamic Vinegar “Tradizionale” making process is consists solely of grapes cooked must ageing. From time immemorial this condiment is produced in Modena and its province following up ancient family traditions: must, obtained by Trebbiano grapes (called Spagna) grown on Modena hills, is cooked in opened containers with direct but low flame until its volume reduces up to 1/3. Then the obtained must is put in valuable wood barrels (English Oak, chestnut wood, cherry wood, ash and mulberry wood), which form the so-called “acetaia” or “family”. According to an ancient tradition, these “acetaie” are placed in low attics without heating so that hot temperatures in summer and humid and intense cold in winter facilitate natural fermentation and oxidation processes. After the annual pouring, top up, tasting and above all thanks to a very long ageing. “Aceto Balsamico Tradizionale” di Modena (Traditional Balsamic Vinegar) comes to its complete maturity after a minimum ageing of 25 years. The whole Aceto Balsamico Tradizionale di Modena production is closely monitored by Consortium of Balsamic Vinegar producers (Consorzio Produttori Aceto Balsamico Tradizionale) that, by means of qualified and experienced tasters, certifies that the organoleptic characteristics of each bottle, supplied with a guarantee seal, as this product is the only entitled by law to be named “Tradizionale”, fully corresponds to the extremely strict quality parameters. This is a real nectar to be used in drops, which gives an incomparable flavour to fresh and boiled vegetables or meats and Parmesan cheese. Its enormous versatility makes it suitable for giving the finishing touch to condiments, sausages, fruit salads, desserts and ice creams.