Traditional balsam vinegar is obtained from a reduction of the juice of the following pressed grapes: Lambrusco, Ancellotta, Trebbiano, Sauvignon and Sgavetta, grown in the province of Modena. It is forbidden to add additives or foreign ingredients of any kind. The juice is required to cook directly over a fire in an open container. Afterwards, the concentrate is subjected to saccharic and vinegar acid fermentation in barrels of oak, chestnut, ash, cherry and mulberry wood. After several years of aging, “re-filling” takes place during the cooler season. A minimal amount of mature vinegar is taken from the smallest barrel and replaced by the corresponding amount from the next larger barrel. This goes on until the largest barrel is reached which is then filled with the boiled juice from the current year. It is an elaborate process which warrants the price of this high-quality balsam vinegar.
The diversity of balsamic vinegars is extraordinary and enjoys best representation in our assortment:
Top of the line is the Aceto Balsamico Tradizionale di Modena, the “king of vinegars” – a rare and precious delicacy.
Further, there are the balsamic vinegars and condiments, Aceto Balsamico di Modena, Condimento Balsamico Bianco, Condimento Balsamico Rosso, Condimento Balsamico Rosato as well as Condimento Balsamico with herbs, tomatoes and bell peppers, plums or raspberries.
A product which is becoming increasingly popular is the Crema di Balsamico, an exclusive essence based on Aceto Balsamico to enhance and add the final touch to meat, vegetables, salads, cheese, fruit salads, vanilla ice cream and numerous other desserts. We can offer you the classic, Bianco, forest berries, orange, vanilla, raspberry, chili, truffel and basil flavors.