Wine and must
Our systems for concentration and cooking allow the grape must to acquire that particular aroma and the right consistency which provide 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.
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.