A record-breaking balsamic vinegar cellar, with over 2,300 kegs and part of the eponymous winery, produces Asperum, an excellent balsamic condiment from native grapes. There are three types: the orange pack, aged for 30 years during which the precious nectar spends time in seven kegs of different woods; Asperum IV, aged "only" 15 years; Asperum V, aged five years and the only one of the range to contain not just boiled must but also 30% wine vinegar. The, there are Asperum chocolates, the brainchild of a partnership with the Mosaic patisserie of Aquileia.
