DOP-certified Traditional Balsamic Vinegar from Modena
An historic tradition, handed down from family to family, generation after generation.
A meticulous preparation, the selection of musts originating exclusively from the regions of Modena and Reggio Emilia, cooked, fermented and left to acetify.
Time takes care of the rest: we wait patiently for at least twelve years to reach the “first fruits”. And only after a wait of at least twenty-five years can the Traditional Balsamic Vinegar from Modena call itself “aged”.