Balsamic Vinegar 15 Years

Balsamico Nero, matured 15 years, the flagship Aceto Balsamico di Modena IGP

The Aceto Balsamico Nero from La Dispensa di Lorenzo is the oldest balsamic of the house, matured around 15 years in small wooden barrels. Deep, dark, syrupy and dense, with a long, layered finish of dried fruit, vanilla and warm wood. A single drop gives a dish festive depth.

How to use

The Nero is a finishing balsamic for refining, not for cooking. Drizzle it over Parmigiano Reggiano, strawberries, vanilla ice cream or foie gras, or add a few drops to carpaccio, vitello tonnato, risotto and quickly seared game. It is even a treat straight from a spoon.

Good to know: Add it only after cooking, as heat destroys the fine aromas of the long maturation. Use it sparingly, the Nero is highly concentrated.

Parmigiano with Balsamico Nero in 3 steps

1. Break fresh Parmigiano Reggiano into rough shards and arrange them on a plate.
2. Drizzle a few drops of Balsamico Nero over the shards.
3. Finish with freshly ground pepper and enjoy at once.

What makes this balsamic special?

The Nero is the flagship of La Dispensa di Lorenzo, matured around 15 years in small wooden barrels. Over the years water evaporates and the vinegar grows denser, darker and more layered. The result is an Aceto Balsamico di Modena IGP of syrupy consistency with a long finish of dried fruit and vanilla, as it arises only in the traditional acetaie of Emilia-Romagna.

At a glance

• Aceto Balsamico di Modena IGP, matured around 15 years in oak
• From La Dispensa di Lorenzo, the flagship of the house
• Deep, dark and syrupy, with a long aromatic finish
• For Parmigiano, foie gras, strawberries and vanilla ice cream
• A finishing balsamic for refining, not for cooking

Goes well with

A little younger and more versatile is our Balsamic Vinegar 12 Years, for every day the Balsamic Vinegar 6 Years. For something fruity and bright try the Apple-Quince Balsamic Vinegar. You will find more vinegars in our vinegar collection.

Frequently asked questions

What is the Balsamico Nero 15 Years best suited for?
As a finishing balsamic for refining. It comes into play only after cooking, drizzled over Parmigiano, strawberries, vanilla ice cream and foie gras or onto carpaccio, risotto and quickly seared game. A few drops give festive depth.

What is the difference between the 15 Years and the 12 Years balsamic?
The 15 year matured Nero is the older flagship, denser and more layered, ideal as an elegant finish. The Balsamic Vinegar 12 Years is a little younger and the versatile all-rounder for salads, antipasti and sauces.

Can I use the Balsamico Nero for cooking?
Better not. Heat destroys the fine aromas of the long maturation. Add it only after cooking, as a final drop before serving.

How do I store the balsamic?
Cool, dark and tightly closed. That keeps it for a long time. A little settling is natural and harmless.