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About us
our story
In the 1970s, my father rediscovered in the attic an old vinegar battery that had belonged to my maternal grandfather. From that moment, a great passion for Traditional Balsamic Vinegar of Modena was born in him. With commitment and dedication, he renovated the attic of our house and, in the 1980s, began to search for selected barrels and musts to bring his vinegar cellar to life.
As a child, the vinegar cellar was a perfect hideout for playing hide and seek. During my adolescence, my interest waned, but over time, the intense aroma and the unmistakable flavors of this vinegar won me over. Today, I proudly carry on this family tradition, handed down from generation to generation, aware that every drop of Traditional Balsamic Vinegar is the result of patience, care and love for Modenese culture.
The Production Process
Traditional Balsamic Vinegar of Modena PDO is made from a single ingredient: the cooked must of native Modenese grapes, particularly Trebbiano and Lambrusco. No additives or preservatives are added: it is nature itself, with its changing seasons, that guides the long maturation process.
What makes this product extraordinary is precisely its natural transformation, which takes place over 25 years. The role of humans is to carefully select the raw material, monitor every stage of the process, and carry out the necessary annual operations, such as preparing the new fermented and acidified cooked must.
This extraordinary maturation journey is divided into four fundamental phases, each of which contributes to creating the unmistakable aromatic complexity of Traditional Balsamic Vinegar of Modena PDO.
discover the four phases that make up our vinegar:
The Secret of Aging
Traditional Balsamic Vinegar of Modena matures inside a series of small barrels made of different woods and decreasing in volume, each of which imparts unique organoleptic characteristics to the product. Every year, part of the vinegar naturally evaporates and is replenished with that contained in the previous barrels, an essential step to maintain the continuity of the process. The annual transfer, made possible by the difference in capacity between the barrels of the same set, allows the vinegar to progressively enrich itself with aromas and complexity.
The refilling, that is, the addition of new cooked must, takes place exclusively in the largest barrel, while the vinegar intended for bottling is taken only from the smallest barrel. This method, handed down through generations, makes it possible to preserve the quality and balance of the product over time. The long and meticulous aging process is the secret that makes Traditional Balsamic Vinegar of Modena a unique product in the world, an authentic expression of excellence and tradition.
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