• "Affinato": aged at least 12 years
• "Extra-vecchio": aged at least 25 years

Obtained from the slow fermentation and subsequent acidification of the must of only Trebbiano grapes from Modena, cooked over direct heat without the addition of any other substance left to age in a series of barrels of fine woods from oak, cherry, chestnut and mulberry and of different capacities for up to more than 25 years. The taste is not necessarily acid but may vary and could be sweet.
The best use is for the dressing of egg pasta, on boiled meat, with meat and fish, with Parmigiano-Reggiano cheese shavings, with ice creams or with fruit especially strawberries.
To get the approval from the Consortium, physical, chemical, visual, and tactile features shall be met which are characteristic of aged vinegar.
The bottle is designed by Giugiaro and certified by CERMET. On the label will be printed the lot, the progressive number and the P.D.O statement that associates it in a unique and certain fashion to the land of origin (Modena) ensuring provenance, traceability and composition.
The factory has originated from a set of 12 barrels more than a hundred years ago.
The factory is located in the upper part of a building dating back to the early nineteenth century renovated and equipped with a non-insulated attic to ensure the direct action of temperature changes.
In areas of Modena and Reggio Emilia there are indeed strong differences between the temperatures of winters and summer and this enables those very special and unique processes that determine the perfect formation and development of the balsamic vinegar.

The three phases follow one another in a set of barrels of different woods (mostly oak, chestnut, mulberry, and cherry) and of decreasing volume and going from ca. 75/100 liters to ca. 10/liters. Each wood vinegar gives a particular characteristic: the chestnut wood containing tannins contributes to the dark color, the mulberry wood contributes to the concentration of the product, the cherry wood sweetens the taste while the oak wood, very precious wood for the mature vinegar, will give it a typical vanilla scent.
The difference between the capacity of the barrels is required by the need to perform in an appropriate manner the annual decanting. These consist in matching the level of product with that of the previous barrel respectively, to compensate the removal of the finished product and the yearly loss due to evaporation. These operations require skill and prudence in accordance with the evolutionary state of the product, to ensure the optimal development “for the future” to come.

The factory has originated from a set of 12 barrels more than a hundred years ago.
The factory is located in the upper part of a building dating back to the early nineteenth century renovated and equipped with a non-insulated attic to ensure the direct action of temperature changes.
In areas of Modena and Reggio Emilia there are indeed strong differences between the temperatures of winters and summer and this enables those very special and unique processes that determine the perfect formation and development of the balsamic vinegar.

The three phases follow one another in a set of barrels of different woods (mostly oak, chestnut, mulberry, and cherry) and of decreasing volume and going from ca. 75/100 liters to ca. 10/liters. Each wood vinegar gives a particular characteristic: the chestnut wood containing tannins contributes to the dark color, the mulberry wood contributes to the concentration of the product, the cherry wood sweetens the taste while the oak wood, very precious wood for the mature vinegar, will give it a typical vanilla scent.
The difference between the capacity of the barrels is required by the need to perform in an appropriate manner the annual decanting. These consist in matching the level of product with that of the previous barrel respectively, to compensate the removal of the finished product and the yearly loss due to evaporation. These operations require skill and prudence in accordance with the evolutionary state of the product, to ensure the optimal development “for the future” to come.