This vinegar/non vinegar is the fruit of a long and wise maturation of grape-juice in precious woods. While the process of acetification to produce normal vinegar feeds on wine, the process to produce balsamic vinegar feeds on boiled grape-juice.
The balsamic vinegar is obtained by simple sugary and acetic fermentation of grape-juice. The varieties of grapes composing the juice, like Trebbiano, Occhio di Gatto, Spergola and Berzemino, come from the whole provincial territory of Reggio Emilia and from all the vineyards titled to produce Lambrusco Reggiano D.O.C.
We divide the product in three categories:
TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA
BALSAMIC VINEGAR OF MODENA
Via Sacco e Vanzetti, 4
42021 Ghiardo di Bibbiano (RE) Italy
Tel. +39 0522 881033
P. IVA 01402610354