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The base of the Balsamic Vinegars can only be produced from the white, sugary Trebbiano grape. The grapes are grown in the northern region of Modena, Italy and ripen on the vine for as long as possible to develop their sugar content. The juice is pressed out of the grapes and then boiled down. The vinegar production and aging process begins in oak kegs. Over the years it graduates to smaller kegs made of chestnut, cherry wood, ash, mulberry and juniper. These woods add character and flavour to the balsamic vinegars. The vinegar must be again at least 12 years to be called Traditional Balsamic Vinegar. The older vinegars are thicker, richer and often syrupy. Our flavoured balsamic vinegars are infused with natural fruits and produce to provide high quality and explosive flavour experiences.

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