PRODUCTION AREA
It is made in the Provinces of Modena and Reggio Emilia, which were once ruled by the House of Este.

TECHNOLOGY
The preparation of the balsamic vinegar begins with the pressing of the grapes in wine-making vats. The must which is produced is boiled over a slow heat until its volume has been reduced by approximately half. Subsequently, it is chilled and transferred to casks that are made from different fine woods and come in a sliding scale of sizes. The casks are 70% filled. After a year, the must is racked to a smaller cask and the same process takes place in the following years. The casks used for the slow acetification caused by the natural fermentation and gradual concentration of the product are traditionally kept in the attics of houses, where it is very cold in the winter and extremely hot in the summer.

SENSORY PROFILE
Colour: deep brown.
Aroma: distinctive, persistent, intense, delicate and pleasantly acetic, with potential woody notes.
Taste: pleasant, distinctive and well-balanced sweet and sour notes.

CHEMICAL PROFILE
Free acidity, in acetic acid, g%g 6.00
Density: 1.18

PAIRINGS
It is a condiment that marvellously complements many dishes and it is ideal with salad, cheese, meat, fish, strawberries and ice cream.

SERVING TEMPERATURE
It should be used at room temperature.

STORAGE
Keep in a cool, dry place, away from heat and light