Monica took us on a tour of the vinegar stills and explained how they produced and bottled. The top of the line balsamic is called Traditional and comes in 12, 25 and 80 year old favors. During the production 10% is lost each year in evaporation.
To produce 5ml it takes 130ml of liquid and all grapes used for this are grown within 30km of Modena.
Additionally Acetaia also produces two white balsamics.
Very family oriented and part of a larger consortium, which approves all vinegar blends. Which concerns themselves with quality and not profits.
www.massimomalpighi.it
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