The production

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.

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.

FERMENTATION

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.

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AGing

Over 6 million litres aged year after year in antique casks made from top-quality wood (oak, cherry, chestnut, juniper).

Integrate production

A historical brand with a contemporary spirit.

Innovating while remaining true to the age old traditions of vinegar making is the principle which has always guided us.

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