Balsamic vinegar has a very old tradition, handed down from generation to generation. The original recipe calls for the use of concentrated or cooked grape must and wine vinegar. Since 2009, it has obtained IGP (Protected Geographical Indication) recognition from the European Community, which has regulated its production and packaging (EC Regulation 582/2009).
We offer different levels of density and flavour to satisfy every request: from a full-bodied and complex taste for denser products, to a less full-bodied, younger and fresher product with fruity notes and a balanced acidity.
Grape must and Italian wine vinegar are the only ingredients for a 100% natural product!
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