Balsamic Vinegar from Modena
is made using age-old skills and methods.
It is made by the acetic and alcoholic fermentation
of grape must.
In order to give the product its typical
organoleptic features, the must is carefully selected
for quality and is allowed to ferment and
concentrate, also with the use of direct heat.
It is then left to season and ripen in oak
barrels.
The aged version of Balsamic Vinegar
from Modena is left to mature in barrels for over
three years.
Soil, grapes, barrels and enthusiasm:
four words to describe a dressing that
is unique in the world: Unique, like the
way it is made.
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