Production area: Province of Modena, in the area between the Secchia River valley up to the left of the river Reno.
The year 1046 is the first official date, which it has knowledge, which leads us to knowledge of the Balsamic Vinegar. Dark brown and shiny cargo manifests its density in a proper, sliding syrupy.

Of traditional and unique sweet taste and agro well balanced, offers generously full, fruity with velvety shades according to the olfactory character that belongs to it.
The process required to obtain the Traditional Balsamic Vinegar of Modena passes through three basic stages: the collection of grapes, crushing and cooking of the must and aging.
- Raw materials for the Traditional Balsamic Vinegar of Modena is produced from grapes produced from grapes traditionally grown in the province of Modena (Lambrusco, Ancellotta, Trebbiano, Sauvignon and Sgavetta).
- The cooking of the must should be about the same time crushed. The must is cooked for several hours "to direct heat and jar open" to an average concentration of 50%.
- Aging (without any addition of aromatic substances) occurs in a series of barrels (battery) of different woods and decreasing volume, placed in the attics of homes. Each year, the special technique of decanting, the smallest barrel battery provides a liter of product and the decrease due to the concentration is compensated by the addition of cooked in the larger barrel. Only after an appropriate period of the product reaches the amazing balance of flavors and aromas that can carry the Protected Designation of Origin.
Is bottled in the famous single bottle bill by 100 ml. (Giugiaro design), classifying it as "white capsule", or similar activities, with at least 12 years of aging, or "golden capsule" (EXTRA VECCHIO) with at least 25 years of aging.

Consorzio Produttori Aceto Balsamico Tradizionale di Modena
Strada Vaciglio Sud, 1085/1 - 41100 Modena
www.balsamico.it

Production area: Province of Reggio Emilia.
The year 1046 is the first official date, which it has knowledge, which leads us to knowledge of the Balsamic Vinegar.
Born in centuries as a medicinal balm for the exclusive use of kings and emperors, comes in the kitchen as the product d 'Excellence, brings out the flavors and enriches every dish, from the most simple, salads and raw vegetables, the more refined dishes, the stuffed pasta and meat. Dark brown cargo and shiny, thick and syrupy.
The specification states that the Traditional Balsamic Vinegar of Reggio Emilia, which is considered a condiment food is obtained from cooked to direct heat from the crushing of grapes traditionally grown in the province of Reggio Emilia. L 'occurs in aging batteries barrels of different woods for an extended period of time, in each case less than 12 years. The aging of bouquet that becomes increasingly intense, delicate and pleasant to the nose and taste, the stage is more complex and delicate. While the process of the town acetification vinegar is nourished with wine, to produce the finest Traditional Balsamic Vinegar of Reggio Emilia the process is fed with cooked. Traditionally been produced in small wooden barrels arranged in a battery, whose number should never be less than three. The three stages of the production of vinegar is the fermentation, the acetic oxidation and aging. They are used mainly in wood casks of oak, chestnut, mulberry, cherry, ash and juniper, each of which assigns a particular aroma all'aceto and makes it "unique." A special committee, carry you to the anonymous samples and considers the features. The court establishes whether the product is suitable for marketing or, if not, whether it should be called in the barrels for further aging. Following these procedures are given the stamps that bear the mark of impresso consortium of different color (silver, gold) identification of product characteristics.