This ancient condiment, son of the Modena tradition, is obtained from cooked must from local grapes, such as Trebbiano, Lambruschi, Spergola and Berzemino, aged in barrels of different woods (mainly oak, chestnut, mulberry, cherry and juniper) and decreasing volume.
The minimum ageing is 12 years and the characteristic colour is bright brown, with a pleasant body and penetrating aroma; the flavour is inimitable, sweet and sour, well balanced. It has an intense and persistent aftertaste.
The production is controlled by the Consortium for the Protection of Traditional Balsamic Vinegar of Modena which, after careful organoleptic and chemical evaluations, directly takes care of the bottling, in the exclusive 100 ml bottle designed by Giugiaro.