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Balsamic Vinegar

Our Traditional Balsamic Vinegar of Reggio Emilia is the product of time and nature. It is obtained by means of a natural fermentation of the cooked must and a long seasoning, never less than 12 years.

The alcoholic fermentation, the acetic oxidation and the aging are slow operations that follow one another in casks of different woods, arranged in battery: oak, chestnut, mulberry, cherry, ash, ruin and juniper, each it gives a particular aroma to the product, which will thus become unique.

The production is regulated by the rigorous and restrictive disciplinary established by the ABTRE Consortium, of which we produce all three qualities: Lobster, Silver and Gold. A magical balance of perfume and aroma, a precious asset, reserved for people with a wealth of taste. A pure concentration of organoleptic delights.
The product is sold in 100ml bottles bearing the Protected Designation of Origin (PDO) mark.