Modena Balsamic Vinegar is a matured seasoning obtained from the boiled must of choice grapes grown in the Province of Modena, with the addition of colonies of vinegar bacteria known as "mothers".

In the ageing process, the vinegar is transferred between a succession of barrels of different sizes and different types of wood, traditionally used in the zone, combined in specific sets.

Balsamic vinegar is dark brown in colour, has a piercing aroma with an attractive acid note, and becomes denser as the years pass. Its characteristics vary through the different stages of the ageing process.

 Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads.

At over 20 years of age, it becomes denser, its fragrance and flavour are enriched, and it can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice-cream, or sipped at the end of a meal.