Traditional Modena Balsamic Vinegar

For the production of Traditional Balsamic Vinegar of Modena (ABTM) only the grapes typical of the Modena area can be used, as provided for by the production regulations: Lambrusco, Trebbiano modenese, Sauvignon, Berzemino, Sgavetta, Occhio di gatto, Pignoletto and others.

The grapes are harvested at maximum maturity to have the highest sugar percentage.

A long aging process that transforms the cooked grape juice, a unique ingredient of this vinegar, from a sweet and sugary liquid, into a complex product with long aromatic notes, persistent on the nose and palate, with a high but balanced acidity, never aggressive.