The oil is extracted from the first pressing of olives, picked between mid-October and the start of December in the slopes of the Podere and pressed within 24 hours of the harvest. The highly aromatic "Frantoio" – also known as "Coreggiolo" – "Moraiolo" and "Leccino" varieties melt into this beautiful harmony. It should be consumed inside of 24 months to...
180g, Aceto Balsamico di Modena I.G.P. To pair with meat, fish, cheese, salads, deserts and fruits. Only natural ingredients, without use of colorants or preservatives, without caramel.
180g, Aceto Balsamico di Modena I.G.P. with natural truffle aroma. Only natural ingredients, without use of colorants or preservatives, without caramel. To pair with meat, cheese and salads.
Aceto Balsamico di Modena I.G.P To pair with meat, fish, cheese, salads, deserts and fruits. Prepared with must of cooked grapes and set to maturation for at least 3 years in the attic of the Acetaia. There the Balsamic is exposed to heat and cold during the year in order to obtain its typical density.
Organic Aceto Balsamico di Modena I.G.P. To pair with meat, fish, cheese, salads, deserts and fruits. Prepared with must of cooked grapes and set to maturation for at least 3 years in the attic of the Acetaia. There the Balsamic is exposed to heat and cold during the year in order to obtain its typical density.
Aceto Balsamico di Modena D.O.P. To pair with meat, fish, cheese, salads, deserts and fruits. Prepared with must of cooked grapes and set to maturation for 50 years in the attic of the Acetaia. There the Balsamic is exposed to heat and cold during the year in order to obtain its typical density.
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