PRODUCTS

THE PLEASURE
PRODUCTION

P.D.O TRADITIONAL
BALSAMIC VINEGAR OF MODENA

The undisputed King of Balsamic Vinegars is contained in the 100 ml bottle by Giugiaro Design, pursuant to the Law.

The bottle bears the seal of warranty and is contained in the typical package, accompanied by dosing cap and recipe booklet.

Recommended for raw pairings, from the finest cheeses like the Parmigiano Reggiano cheese, meat, fish, shellfish, up to desserts, fruit, ice-cream. The vinegar is available in two ageing processes, 12 or 25 years.

PGI BALSAMIC
VINEGAR OF MODENA

Our PGI Balsamic Vinegar of Modena arises from a careful selection of Trebbiano and Lambrusco grapes, grown in our vineyards and harvested by hand. Available in different densities, from the lighter “Yellow Label” to the two intermediate “Red Label” and “Green Label” up to the more syrupy “White Label”.

In addition, for the most demanding palates, the “Silver” and “Gold” lines are made only with Lambrusco grapes from Sorbara, grown in our vineyards and rigorously harvested by hand. The long ageing in precious oak barrels, together with the firm texture derived from the Lambrusco grapes from Sorbara, make these selections particularly refined and elegant.

All our PGI Balsamic Vinegars of Modena are perfect to dress salads and vegetables, and spice up any dish.

CONDIMENTS MADE OF
COOKED MUST ONLY

Our condiments made of Cooked grape must, without the addition of Wine vinegar nor caramel, are a pleasure for the palate and enrich every dish with their inimitable taste and flavour.


Balsamotto is a condiment made with cooked grape must only and aged in durmast barrels: perfect for dressing salads or for cooking risotto, filets, escalopes, etc. Available in 3 different ageing processes: 2 years (Classic), 4 years (Reserve) and 8 years (Superior).


Acet-Up is a natural cream obtained from cooked grape must, aged in durmast barrels for four years. Perfect to flavour and decorate meat, fish, cheeses, risottos, or to make fruit and ice-cream more special.


Dulcia is a jelly derived from the cooked grape must, aged in durmast barrels for four years. Ideal to match cheese, boiled meat and fish, fried food, as well as a tasty snack on a piece of bread.


Saba is an ancient product of the Modena tradition, result of a long process of cooking Trebbiano grape must, created to replace sugar in the preparation of desserts or to enrich cakes and biscuits. In addition, it is the perfect grape syrup for a refreshing drink or a granita.