Integrated supply chain

Our production chain is the first example of integrated production of Balsamic Vinegar of Modena: from the vine to the bottle. 


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.

Bottling site

Year after year over 6 million liters aged in ancient casks of fine wood (oak, cherry, chestnut, juniper).

How to taste Balsamic Vinegar

6 genuine interpretations of a great Italian classic, with varying shades of tartness and sweetness.