We offer unique organic vinegars that can add a special taste to any dish.

The Balsamic Vinegar of Modena is produced directly from the grape must, through the fermentation and natural acetification and following long time of residence in wood barrels ( it is up to the producer’s will). The quality, from the organoleptic (tasting) point of view, depends from the quality of grape musts, the quantity used and the permanence time in wood barrel. The period of time may vary from 60 days up to 3 years ( for the “matured” product, usually more economic) and from 3 years up to 12 years (for the “Aged” product, usually more expensive). The differences in time residence allow the producer to obtain all different kind of balsamic Vinegar, different about color, sweetness, density, intensity and persistency of aroma.