The Traditional Balsamic Vinegar of Modena DOP (Protected Designation of Origin) is obtained from the cooked must of Trebbiano and Lambrusco grapes from the province of Modena. The slow fermentation and long maturation (from 12 to 25 years) in barrels of various types of wood are the only processes that make the production of this balsamic vinegar possible, and the only way that the product can be recognized as DOP. During its “creation”, its sublimity comes to life through time, day after day, year after year.
The Traditional Balsamic Vinegar of Modena DOP
The Balsamic Vinegar of Modena PGI (Protected Geographical Indication) is produced with cooked grape must, following the PGI guidelines, and wine vinegar. This mixture varies in intensity depending on the percentages of the two elements, and ages in barrels of various types of wood.
The Balsamic Vinegar of Modena PGI
Our Condiments are produced exclusively with cooked grape must, which is made from Lambrusco and Trebbiano grapes. Maturation and aging take place in barrels of various types of wood and condiments can have a variable acidity that makes them softer on the palate. Perfect to accompany the most diverse recipes and dishes with great ease, they are expressed in dozens of variations to satisfy even the palates of those with a passion for experimenting.
Fruit based Condiments
The long fermentation process brings exquisite vegetable nuances, great freshness and minerality to this vinegar. Refinement in barriques promotes structural evolution. This seasoning has traditionally been used in the Italian cuisine for its strong and fresh flavour. Our wine vinegar is perfect for its authenticity as a seasoning in everyday use, it is great for marinades and elevating giardiniera recipes.
Our balsamic vinegar cream is made with cooked rape must certified Balsamic Vinegar of Modena PGI and corn starch. Ideal in modern cuisine to enhance meats and vegetables, and as an innovative topping on artisanal ice creams.