Creativity

Traditional balsamic vinegar from Modena is the fruit of those special climatic conditions and of the variety of grapes grown in the province of Modena, together with the art of boiling the must and the processes of decanting from one barrel to another in the vinegar houses. The boiled must begins a simultaneous natural reaction of fermentation and acetic bioxidation, followed  by a transformation stage known as maturing, which is Havfundamentally important to obtain traditional balsamic vinegar’s typical fragrance. Then it has to be aged for 12 or 25 years to reach the best qualities of the product and its finest expression. Its characteristic flavour is well balanced between sweet and sour, with agreeable acidity, full, velvety, intense and lingering, thick and syrupy.