Acetaia La Bonissima

The Balsamic Vinegar of Modena IGP is made from boiled must of seven grapes (Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, Montuni) combined with a strong wine vinegar. It is an aromatic and very dark liquid that is both sharp and sweet and has an exquisite taste and delicious fragrance. Through traditional method of production ACETAIA LA BONISSIMA produce "balsamic vinegars" of great quality to be aged in barrels and casks of different essence.

The tradition and love that goes into the passionate art of vinegar preparation are the base values that allow to safely manage the complex processes involved in running the vinegar distillery.
The vinegar is bottled by hand for the line "I Sigilli" that is testimony to the company's traditional style.

This is a special product unique in the world that comes from a slow process of fermentation of grape boiled must. The high sugar content of the boiled must initially ferments creating an alcoholic content, that transforms part of this sugar into alcohol and then starts acidic fermentation transforming the alcohol into vinegar. To ensure that this process takes place, batteries of small casks made from different woods are required (Oak-Chestnuts-Cherry-Ash-Mulberry) to give to the final product special fragrances and aromas.

Normally these batteries consist of 5 barrels at least of decreasing capacity from 50 litres to 10 litres and have a square hole at the top to permit oxygenation of the liquid inside, covered with a layer of fabric to protect the contents from impurities. As the vinegar is kept in the actics, the batteries are subject to summer heat provoking a fall in the level of lioquid contained in the barrels through evaporation of the liquid through the opening on the top. Once a year, during the winter mounths will be restored the level of the barrels starting with the smallest and filling them with the a part of the contest of the next largest, and so on, untill arriving at the largest barrel which must be filled with the boiled must preparred the previous autumn. Many years are required before the "Balsamic" may be bottled definitively inside the Giugiaro's glass bottle by the Consortium that protects production enforcing at least 12 years of ageing for those types sealed with the White Capsule and at least 25 years ageing for Extravecccchio types sealed with the Gold Capsule. However it is known that a battery that is kept under regular production regimes, normally produces no more than 3 litres per year, which may be drawn from the smallest barrel only.