THE ORIGINWe carefully select different varieties of grapes, which we press and process in our plants. The seven varieties used in the production of Balsamic Vinegar of Modena PGI are: San Giovese, Lambrusco, Trebbiano, Albana, Ancellotta, Fortana, Malvasia. | THE BLENDThe fermentation allows the transformation of wine into vinegar. It is a very delicate process that takes place under the constant supervision of the 'maestro acetaio' in order to obtain a product that is aromatic and without defects. | THE AGINGAfter fermentation, the ingredients (wine vinegar, cooked grape must) are combined in the right blend and left to rest in barrels for at least 2 months up to 36 months, in this way the Balsamic Vinegar of Modena PGI is born, which after 36 months in barrel can be called "aged". | BALSAMIC VINEGAR OF MODENA PGIAfter aging our Balsamic Vinegar of Modena PGI is ready to be bottled in order to give flavor to your recipes. |
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