The densest of our vinegars, which is obtained exclusively by including a high percentage of boiled grape must. Balsamic vinegar of Modena obtained from the slow acidification of cooked "must" and the company's own aged wine vinegar part of which has been aged for over ten years.
The product has the richest texture of all our vinegars. Its slight creamy appearance, smooth pouring quality, is attributable solely to the high percentage of full-bodied cooked must used to make it. The aroma and perfume of this Balsamic vinegar remain the same, but the flavour is sweeter (due to the high sugar content) to cater to the special needs of a part of our clientele
