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  • Sunday, 15 October 2017

    Cooking of the must,

    The cooking is carried out in open potted containers, bringing the product to a temperature of three 85 and 90 °C. In a short time, a layer of "debris" is…
  • Monday, 4 September 2017

    New Cooking course - Autumn menu

    Cooking course to learn how to use the traditional balsamic vinegar of Modena Made in collaboration with Scuola di Cucina Grirasole di Modena The recipe…
  • Tuesday, 22 August 2017

    Harvest 2017

    Warm and dry the 2017 summer. Grape harvest starts early to avoid excess grape ripening. Producer estimates a 20-30% drop in production for whites and…
  • Thursday, 20 July 2017

    Bottled a new lot of Traditional Balsamic Vinegar

    Bottled a new lot of Traditional Balsamic Vinegar of Modena. The traditional baslamico is a handmade product, each new lot has its own peculiarities,…
  • Thursday, 6 July 2017

    Palio of San Giovanni 2017

    Laura Montalegni of Vignola wins the 51st Palio di San Giovanni for Best Traditional Balsamic Vinegar of 2017 with a remarkable score of 322,375.