Products totally naturals obtained only by grapes of wine varieties Lambrusco, Trebbiano and Ancellotta, of those we use all the variety and the clone cultivate directly from ACETAIA CASTELLI with centuries-old experience, from that we obtain, after soft pressing, a must cooked by direct flame and open-air during five days. The three phases of the vinegar production are: alcoholic fermentation, acetic oxidation and ageing. In winter the must is submitted by low fermentation and then it is moved to barrique for the acetification; after, by pouring, it is aged for many years in barrels of different essences and size woods. This is the most complicated and delicated phase, and here the experience of the Master of Vinegar is fundamental. Our balsamic vinegar has been tasted and valued by experts who have us released, as members of the Consortium, prestigious authorization to label it as Traditional Balsamic Vinegar of Modena.

This excellent product gives every plate a delicious sweet and sour note. Perfect if combined with Parmigiano Reggiano, beef-filet, strawberries. Our balsamic vinegar has been tasted and valued by experts who have us released, as members of the Consortium, prestigious authorization to label it as Traditional Balsamic Vinegar of Modena.