Represents one of the most ancient and appreciated food traditions of the territory and it has become one of the most precious among the typical products of the Italian agro-food industry. It is characterized by scents and flavours expertly balanced between sweet and sour, by the brown, full and bright colour, and by the syrupy consistency. Made from the spontaneous transformation of the cooked grape must (coming from autochthonous grapes from Modena province), matured by slow acetification by ageing for a long time in series of different vases, the Balsamic Vinegar comes out from the mixture of men’s mastery, tradition of centuries and nature action.