The traditional balsamic vinegar of Modena is the expression of the highest quality level. It is obtained only through the ageing in small casks made of different wood essences, stored in lofts under strong temperature range. Every single bottle is prepared to the Balsamic Vinegar Association that certifies and guarantees its quality. It is possible to taste the very old balsamic vinegar, matured for about 25 years. It is enough to add some drops of traditional balsamic vinegar to enhance vegetables, cheese, meat, strawberries and vanilla ice-cream.
The rincalzo consists in adding to each cask a little quantity of simmered must, obtained from pressing Trebbiano grapes gathered at the time of the maximum rpiening. The must is boiled outside in the traditional copper containers.
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