The Balsamic Dressing is a dark and clear bittersweet product. It is obtained by blending concentrated local grape musts and excellent wine vinegars.
This fine product will be matured in ancient barrels of various precious woods, in order to obtain the acetic fermentation, with the aim of obtaining the explosion of flavours and smells that distinguishes this ancient product.
The Balsamic Vinegar of Modena IGP is a dark and clear bittersweet product. It is obtained by blending cooked musts of some local grape varieties with a small addition of an excellent Wine Vinegar. This fine product is then aged in ancient oak barrels. Its scent is strong but at the same time harmonious, persistent, delicate and fresh, with a pleasant acetic note.
The Balsamic Vinegar of Modena iGP is a dark and clear bittersweet product. It is obtained by blending cooked musts of some local grape varieties with a small addition of an excellent Wine Vinegar. This fine product is then aged in ancient oak barrels. Its scent is strong but at the same time harmonious, persistent, delicate and fresh, with a pleasant acetic note.
The Balsamic Vinegar of Modena IGP is a dark and clear bittersweet product. It is obtained by blending cooked musts of some local grape varieties with a small addition of an excellent Wine Vinegar. This fine product is then aged in ancient oak barrels. Its scent is strong but at the same time harmonious, persistent, delicate and fresh, with a pleasant acetic note.
Traditional Balsamic Vinegar of Modena PDO is produced by cooking and reducing the must of local grapes such as: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The grapes are pressed and the must boiled until the product is halved. Then, the very valuable cooked must is cooled and later it will be decanted until winter, when it is transferred to precious wooden barrels. The Traditional Balsamic Vinegar of Modena PDO must be aged for a period of 12 years to be recognized as "AFFINATO", and more than 25 years for "EXTRAVECCHIO".
Traditional Balsamic Vinegar of Modena PDO is produced by cooking and reducing the must of local grapes such as: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The grapes are pressed and the must boiled until the product is halved. Then, the very valuable cooked must is cooled and later it will be decanted until winter, when it is transferred to precious wooden barrels. The Traditional Balsamic Vinegar of Modena PDO must be aged for a period of 12 years to be recognized as "AFFINATO", and more than 25 years for "EXTRAVECCHIO".
Traditional Balsamic Vinegar of Modena DOP is produced by cooking and reducing the must of local grapes such as: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The grapes are pressed and the must boiled until the product is halved. Then, the very valuable cooked must is cooled and later it will be decanted until winter, when it is transferred to precious wooden barrels. The Traditional Balsamic Vinegar of Modena PDO must be aged for a period of 12 years to be recognized as "AFFINATO", and more than 25 years for "EXTRAVECCHIO".
The quality of this oil is guaranteed by very strict monitoring carried out during the whole production process, and by checks on the organoleptic characteristics of the oil made before bottling. We certify all our products with 100% Italian origin. The Extra Virgin Olive Oil "Orogiallo" is obtained from the extraction by a Continuous Centrifugal System with 2 and a half phases and the cold extraction is carried out through the electronic temperature control.
It is a blend of typical Ligurian and Tuscan olives and 100% Italian olives
Extra virgin olive oil flavored with natural chili pepper aroma.
Extra virgin olive oil flavored with natural lemon aroma.