The traditional D.O.P. Modena balsamic vinegar production refined according to the main natural methods according to the Modena tradition.
The refined traditional D.O.P. balsamic vinegar from Modena is cooked on heater flame outside, followed by natural fermentation and acetification of must after a series of transfers between casks to get a low ageing and perfect maturation.
The process asks for the use of specific grapes such as Trebbiano, Lambrusco Spergola and Berzemino, involving ageing inside barrels in different kinds of wood, mainly oak, chestnut, mulberry, cherry and juniper, providing for specific organoleptic and unique features to this great typical Italian made product.