The grapes come from the vineyards of our company to have total control of the raw material.
The grapes are pressed in order to separate the solids (skins, seeds ..) from grape must.
The most obtained by squeezing is then baked to obtain a viscous and sweet syrup.
Cooked must is added to wine vinegar acetic high alcohol to obtain a bittersweet mixture from which it originated balsamic vinegar
In the next step, the acetified most is transferred to oak barrels to refine the organoleptic characteristics of the product and thus’ becomes balsamic vinegar of Modena IGP
After aging the product is monitored and filtered and then bottled.
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