Aged Balsamic Vinegar of Modena

An authentic concentrate of traditions

For the production of this Vinegar, Acetaia La Bonissima follows strict production regulations to guarantee its quality and avoid any type of adulteration.The cooked grape must, the fundamental ingredient which gives consistency and prestige to the Balsamic Vinegar of Modena, can be obtained from only 7 specific typical vine varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. Acetaia La Bonissima ensures that the grapes are supplied exclusively from local agricultural producers.

After this meticulous procedure, the cooked must is mixed with the wine vinegar, obtained from grapes which have also been grown in the exclusive regions of Italy. At this point, the wide experience and expertise of Acetaia La Bonissima comes into play.

The two ingredients are properly measured depending on the type of desidered Balsamic Vinegar of Modena. Afterwards, they are left to mature in prestigious oak wooden barrels, ancient properties of the Acetaia. The timing can vary depending on the aging process. For the more mature vinegars the process can last more than 3 years.The Certification CSQA n.21289 of Acetaia La Bonissima ensures that the Balsamic Vinegar of Modena is made following all ancient handcrafted methods.

What is more, each bottle comes with recorded documents which guarantee the Origins for Consumer Protection.
The artisanal family character and dimension of Acetaia La Bonissima means that each product is treated with care and attention to detail, respecting the wishes of the individual customer, from the elegant, original packaging, to the possibility of customising even small quantities of its products.