IMAGE 1-2- Traditional Balsamic Vinegar of Modena
1- Refined P.D.O.
2- Extra aged P.D.O.
As a result of a long – lasting ageing process unique of its kind, it is commonly considered the “Black Gold” of Modena. The processing begins by cooking the must, i.e. the juice of Sorbara and Trebbiano grapes. Through high temperatures the quantity of the must is dramatically reduced while its sugar content is significantly increased.
Once cooking is finished, the must is stored to settle in barrels of various wood types. It is just in these natural barrels, in different sizes according to the specific ageing stage, that the must will slowly turn into the worldwide appreciated Balsamic Vinegar.
/ IMAGE 3-4-5-Traditional Balsamic Vinegar of Reggio Emilia
3- Orange Label
4- Silver Label
5- Gold Label
All traditional valuable products are inextricably related to their environment and the respect for a manufacturing process which has been improved from father to son. This is also true for Traditional Balsamic Vinegar of Reggio Emilia, revealing its origins in the name itself.
All the requirements together to make such peculiar a vinegar can be found only in this specific area. During the hot summers the optimal conditions occur to develop the acetification and evaporation process (natural reduction) of the product. The icy winters, instead, help the settling and decantation process determining the limpidity of the vinegar.
The end result is therefore an excellent treat, a privilege for all appraisers of rare tastes.