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In the loft of our premises, we have created a little corner of paradise, where over one hundred wooden casks are located, full of our treasures: Agrodolce Riserva Balsamic Condiment and Traditional Balsamic Vinegar of Reggio Emilia.
The vinegar ageing process takes place in casks made of various types of wood (oak, cherry, mulberry, chestnut, acacia, juniper) to refine taste and aroma, as well as to reduce volume by means of thickening and concentration.
Cooked must, the raw material for the production of balsamic vinegar, is obtained from the estate’s must which, after cold clarification, is cooked for about 24 hours without the addition of any additives. The cooked must produced in this way is partly used for our vinegar cellar, and partly sold to all those enthusiasts who wish to make their own vinegar.
40+ years of age
of our oldest barrels
120+ ageing
casks
12+ years of ageing for
