All our production of Balsamic Vinegar of Modena PGI complies with the guidelines of the PGI production regulations, specifying:
– The use of cooked and/or concentrated grape must; wine vinegar with ageing up to ten years.
– Must made only from the following grape varietals: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fontana, and Montuni.
– Ageing in hardwood barrels, in our case only Oak, for minimum 2 months (fining), and up to 3 years or more (ageing)
The Acetaia Borgo Castello product range includes lines offering different qualities, recipes specially developed with different types and quantities of grape must and differentiated to meet specific market demands and tastes, in order to offer a speciality ready for bottling with a private label or to be used as a raw material in different types of preparation such as condiments, creams and glazes.
Balsamic vinegar of Modena is naturally gluten free, suitable for vegetarians and vegans, and Acetaia Borgo Castello also offers organic quality certified by BioAgricert.