Traditional balsamic vinegar
Traditional balsamic vinegar of Modena P.D.O.

A delicacy
that surprises even the most refined palates

In the life of every man, he might sometimes do things that are not very logical or explainable in themselves, especially in an era such as the one we are living in, based on a dominant consumerism. He might just happen to have the desire to devote time to something that does not bring any immediate benefit.

Yet it is enjoyable and important to do things that do not yield immediate economic and utilitarian results, such as, for example, setting up barrels to create a Vinegar Cellar for Traditional Balsamic Vinegar of Modena D.O.P.

It is a sure way of keeping this centuries-old tradition of ours alive in those barrels, which if properly set up, will certainly outlive their founder.

The ingredients

Grapes of the land,
tradotion, time

We believe that a vinegar cellar is above all a legacy of affection that is always extremely valuable as a reminder over time of those in the family who made it.

Those who have a family Vinegar Cellar in their home, passed down from their father or grandfather, may not know for sure who started it and when, but they are proud to present it to their friends as if it were the family coat of arms.

Instead of a heraldic coat of arms, a good set of barrels in decreasing scale. A penetrating scent that fills the attic and creeps in through the cracks in the door and slowly spreads to the landing and then the entire staircase and hallway.

Local grape varieties, tradition and time: these are the “ingredients” of Traditional Balsamic Vinegar of Modena P.D.O.

Taste history

The unique
flavour that lasts through centuries!

Each cruet of “balsamic vinegar” is closely and indissolubly linked to the vinegar cellar that produced it, and not only by family and territorial ties.
The production process of Traditional Balsamic Vinegar of Modena P.D.O. is based on refilling, at regular intervals and more precisely once a year, the cooked must from the largest barrel in the set to the smallest barrel, which it is taken from for bottling. It is always necessary, however, to leave a certain amount in the cask so that it contributes to the flavour that evolves over the years and decades.
When you taste a cruet of “balsamic vinegar”, therefore, you are tasting a vinegar that contains all of the vinegars produced by the Vinegar Cellar since its very beginning.
You are savouring the history of the vinegar cellar itself.
The history of the family that has run it over the generations.