Balsamic Vinegar , what the market is better defined for distingurlo, " Traditional Modena "always, is produced using only the must of our native grapes , slow cooked and direct , acetified and then aged in barrels made of fine woods for at least 12 years , thus you can define refined , and at least 25 years in order to define extravecchio.
The must to get used under the Traditional Balsamic Vinegar of Modena must be obtained from grapes of Modena , provenineti vineyards consist even in part, from the vineyards of the renowned Trebbiano, and the occasional Ancellotta Sauvignon, originals and Sgavetta Berzemino and the inevitable variety of Lambrusco.
In Modena Balsamic Vinegar also boasts a PGI protection and differs from the previous defined "Aceto Balsamico di Modena" , less value than traditional, but still made from a filera production very similar to the previous year.
