A family tradition handed down from generation to generation for this company, for years the best in the region. The secret of its top quality is production in small batches, minimum boiling of must, and respecting the timing for each step. In addition to the PDO Aceto Balsamico Tradizionale di Reggio Emilia, aged 1225 years, there are also Essenza, the San Giacomo condiment, Agro sour must, saba, a balsamic jelly delicious with cheese, and even chocolates. The cellars also organize interesting learning visits.
