The secret of the exceptional quality of this product is hidden in the raw material used; wine vinegar and boiled must exclusively made from seven vines (trebbiano, lambrusco, sangiovese, albana, ancellotta, fortana and montuni). Immediately after wine pressing of ripe grapes, this is slowly and carefully boiled, and “boiled must” is named after this process, until the desired texture and colour are obtained.
After having added some wine vinegar to it, the product thus obtained starts its long seasoning inside oak barriques until it achieves its “balsamic” characteristics. When entering the Acetaia of fellow Giuseppe, in the pleasant Emilian countryside, the unmistakable balsamic aroma is immediately perceived: it is precisely here, now as in the past, that products are resting in old barrels with different shapes and sizes, arranged in traditional “rows” for the production of this precious balsamic vinegar. The slow and natural acetification and seasoning give to this vinegar that dark brown, full and glossy colour, and the right thickness; fragrance is pleasant and harmonious with a mild and balanced flavour. But only the recipes jealously guarded by our Giuseppe, with much care and love, enable us to take this excellent product recognised by PGI Consorzio straight to your table.
