The secret of our quality lies in a simple recipe:
- Grapes and grape must produced on our farm or selected from the best vineyards and wineries in Emilia Romagna.
- A production method that is respectful of the product throughout each stage of the process, in which state-of-the-art technology never outweighs tradition, but is put at its service.
- Ageing in valuable wood casks and French oak barrique barrels.
This is where raw materials – boiled grape must and wine vinegar – are skilfully processed by expert hands to obtain a “fresh” product that is then carefully delivered to the ageing department, where it is put to mature until it can rightfully call itself Balsamic Vinegar of Modena.
In this area reminiscent of tradition, the product matures in 40 casks and over 500 barrique barrels. After two months, when all tests required by the law under PGI regulations are passed, it becomes Balsamic Vinegar of Modena. After three years, it is labelled aged Balsamic Vinegar of Modena.
In this department, the packaged products come off state-of-the-art automated bottling lines equipped with stringent quality control systems ready to hit shop shelves worldwide for people to enjoy on dishes from every cuisine.
Our products are based on recipes from the past and are the preferred choice of the best Chefs and Restaurants in the province of Modena, who know all there is to know about Balsamic Vinegar… and help us improve our products day after day.
This collaboration between the restaurant world elite and our food technologists gives birth to our products and supports their evolution, thanks to the genuine passion that moves all the people who work with us.