The “Aceto balsamico Tradizionale di Modema” is obtained only by cooked must of grapes, matured thanks to a slow acetification process,  resulting from a natural fermentation and a gradual concentrating through long ageing in series of casks made of different kinds of wood where no flavors are added. Its color is dark brown, full and bright, its density has a flowing syrup-like nature. Each sample of “Balsamico”, which literally means “a product which brings about relief and wellness to those who make use of it” , bears the mark of its producer and is therefore different one from the other. The Aceto Balsamico Tradizionale di Modena is a living product which evolves with time. Given the necessary care, it can only in a crescendo of fragrances and tastes obtained with patience and passion. Each vinegar Farm produces a personal and one time Aceto Balsamico as a result both of the hand of its producer and of the environmental conditions in which the barrels and casks are stored, Particular micro organisms, resulting from a natural selection which has been lasting for centuries, reproduce themselves with time and are now studied by the University of Modena and Reggio Emilia. The kinds of wood used for the barrels are fundamental for the diversification of the fragrance. The wood allows for the oxygenation and the liquid contained on the casks, flavors its evaporation and gives the product its peculiar flavor.