It is the outcome of centuries of history
A work of art made by man and nature
Every drop is a true gem
Grapes: the source of it all
Technical instructions, flavour on top
An area inspiring poets, artists and gourmets
A family asset
A panacea for the palate

Traditional Balsamic Vinegar from Reggio Emilia is only made from the must of grapes harvested in the province of Reggio Emilia and with skills perfected over the centuries.

The types of grapes made into the must that will be immortalised and become Traditional Balsamic Vinegar from Reggio Emilia are Trebbiano, Occhio di Gatto, Spergola, Berzemino and all the various Lambrusco Reggiano DOC varieties, namely Marani, Salamino, Maestri, Montericco, Sorbara and Ancellotta.

The inimitable perfume of Traditional Balsamic Vinegar comes from the skilful combination of these highly fragrant grape musts: rich in esters, the natural outcome of the encounter between acid and alcohol.