what the market is better defined to better distinguish, ” Traditional Modena ” as always , is produced using only specific grapes, simmered and direct acetified and then aged in barrels of wood for at least 12 years , so you can define “Refined” and at least 25 years in order to define “Extravecchio” .

The musts used to obtain the Traditional Balsamic Vinegar of Modena must be made from grapes of Modena, from vineyards composed even in part , from the vineyards of the famous Trebbiano , the occasional Ancellotta and Sauvignon , originals and Sgavetta Berzemino and the inevitable variety of Lambrusco .

The traditional balsamic vinegar is produced exclusively in the provinces of Modena and Reggio Emilia  in Italy  and both are protected by DOP balsamic.



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