How is it made? First of all, the only raw material is grapes, harvested with care, and then comes the producer’s work, experience and passion for Balsamic Tradition. Different sorts of grapes are needed amongst which Trebbiano and Lambrusco grapes. Musts cook on a slow fire for three days and three nights without stopping until they reach the perfect flavour bouquet. This is an ancient autumn custom here in our region Emilia, and its intense aromas are something unforgettable. After this treatment, cooked musts are to sustain a slow and prolonged ageing in barrels made of different kinds of wood, since every essence gives to vinegar an exclusive fragrance.
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