Lingua: Italiano
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Traditional Balsamic of Modena DOP: unparalleled.

balsamicoProducing “Balsamico Tradizionale” is a complex operation which requires, above all else, time: we need at least 12 before the balsamic will be considered  worthy , after the sever judgment of the master tasters, to earn the ability to boast the title of “traditional”.
After the boiling stage , and having been decanted several times for several months, begins the transformation  of the liquid inside wooden  barrels. Going from large to small , with different types of wood for each segment, as the transformation continues; this transformation, thanks to the various operations of decanting and reinforcing  and to the never ending work of the vinegar bacterias, will be seen as the protagonist to the phases of fermentation, maturation and ageing.