Modena I.G.P. Bio balsamic vinegar of modena

It is obtained from cooked grape must, matured by slow acetification resulting from natural fermentation and refined concentration through very long ageing in series of vases of made of different woods, without any addition of aromatic substances.
It has dark brown and shiny in color. It shows its DENSITY in the right, flowing syrupiness.
It has a distinctive and complex aroma, penetrating, of evident but pleasant and harmonious acidity.
It has a traditional and unique sweet and sour taste, with well balanced, full, savory shades with velvety nuances following its olfactory characteristics.

The Fabbi vinegar factory was founded in 1910 based on strong family traditions that have always been perfected over time. Since then, the tradition has continued and is renewed in our family through the oral transmission of secrets and rites that make the "know-how" of traditional balsamic vinegar a real cult, a passion that is the foundation of family, but also anthropological and cultural roots.

The precious plant, its intelligent location, the absolute perfection of the "balsamic" are the distinctive features that give this vinegar factory its curious and unique charm. According to the most accredited practices, the Traditional Balsamic Vinegar of Modena is still produced using only cooked must, which obtained from the grapes of the Modena area. Tradition requires the grape to be white, sugary, Trebbiana, such as that one growing in the vineyard owned by the vinegar factory. The ageing process takes place in the barrels of various sizes made of precious woods species.

For four generations, our family has been producing this elixir of princes and kings, which has the power to enhance the taste of the food products that it accompanies. It enriches every dish, from the simplest ones, such as salads and pinzimonio, to the most refined ones, such as stuffed meat or pasta.