Midolini’s Extra-Aged Balsamic is more than just a secret ingredient - it’s a symbol of artisanal quality, tradition, and time. Each drop contains decades of patience, expertise, and care.
At Acetaia Midolini, our traditional aging journey produces:
● 18 Years old Balsamic - Hints of cocoa and notes of licorice. Full-bodied and aromatic. Perfect for risottos and filled fresh pasta; delicious on all kinds of fish, shellfish, and aged cheeses.
● 35 Years old Balsamic - Distinctive, with elegant notes of roasted coffee. Refined and complex — ideal on aged cheeses like Parmigiano Reggiano or Pecorino DOP, gourmet dishes, and even desserts like ice cream, strawberries, or wild berries.
● 50 Years old Balsamic - Our “black gold”: dense, enveloping, meditative. Meant to be used raw, drop by drop. Perfect with strawberries, 70% dark chocolate, or artisanal cream gelato.
What makes Our Extra-Aged Balsamic Truly Unique?
The Art of Traditional Aging
The secret lies in the slow aging process in a battery of barrels made from fine woods: oak, chestnut, cherry, ash, juniper, mulberry and acacia.
Each type of wood contributes its own aromatic character, enhancing the balsamic’s complexity, roundness, and intensity.
Over time, the cooked grape must concentrates naturally, gaining density, deep aromas, and harmonious notes.
All decanting is done by hand, following traditional Friulian methods passed down through generations.
An Unforgettable Experience in the Acetaia
Visiting Acetaia Midolini means stepping into a place where time is the true master. The silence, the scent of aged wood, and the calm atmosphere all tell the story of a product that cannot be rushed.
Discover our Extra-Aged Balsamic right where it's made – with guided tastings and immersive experiences.
