The plant for thikening and cooking allows grape must to acquire its peculiar aroma and the right density that give our Balsamic vinegar of Modena its inimitable olfactory notes. We 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 blend & the aging
The 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).