Artisan dedication on an industrial scale is only possible by paying the utmost attention to all the stages of the production process, a source of pride for our company as we directly control it.
Our systems for concentration and cooking allow the grape must to acquire that particular aroma and the right consistency which provides Balsamic Vinegar of Modena with its unique fragrance notes.
We carefully select the various varieties of grape, which we press and process in our plants.
The seven varieties used in the production of balsamic vinegar of modena IGP are: Sangiovese, Lambrusco, Trebbiano, Albana, Ancellotta, Fortana, Montuni.
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.
Year after year over 6 million liters aged in ancient casks of fine wood (oak, cherry, chestnut, juniper).
Our processes of fermentation allow the transformation of wine and vinegar. It is a very delicate process which takes place under the constant supervision of the ‘maestro vinegar maker’ in order to obtain a product which is fragrant and flawless.