Balsamic Condiment

The idea of producing Balsamic Dressing came about thanks to the collaboration with the Acetaia S. Giacomo di Reggio Emilia, which helped us transform our freshly pressed white grape must into a concentrate of flavour. After cooking the must on low heat (approx. 24 hours), the reduction was placed in a barrel, ‘la badessa’, to start the acetification process. For now we can only call it a condiment, but in 12 years’ time and with the passage in at least three casks of different woods, we will have our own Balsamic Vinegar!