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IT'S BORN FROM SIMPLICITY

 

‘Aceto Balsamico di Modena’ must be produced within the provinces of Modena and Reggio Emilia.

It's obtained from grape must, previously produced wine vinegar and an aliquot of vinegar aged for at least 10 years.

Grape must has to be produced from the following vine varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni.

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Its ingredients are basically grapes from different stages of fermentation and nothing else.

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