There is only one Balsamic Vinegar of Modena, but there are several variations. We present our vinegar in a range of selected qualities, all guaranteed by the IGP certification, which requires full adherence to traditional methods and the highest standards of quality. 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: Sangiovese, Lambrusco, Trebbiano, Albana, Ancellotta, Fortana e Montuni. 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.  

After fermentation, the ingredients (wine vinegar, cooked grape must) are combined in the right blend and left to rest in barrels for at least 2 months up to 36 months, in this way the Balsamic Vinegar of Modena PGI is born. After aging our Balsamic Vinegar of Modena PGi is ready to be bottled in order to give flavor to your recipes.