Tuscan by adoption but with Emilian roots, Villanoviana has always been keen to the traditions of her land of origin. We aim to hand down the ancient knowledge and traditional flavors of our home town: Modena. We are pleased to present you the BALSAMIC VINEGAR OF MODENA VILLANOVIANA, the dressing reknown all over the world for its unmistakable and unique aroma.

It is made from grape must and a small amount of wine vinegar of at least 10-year-old aged. The processing of the ACETO BALSAMICO DI MODENA VILLANOVIANA takes place with the traditional method of acetification through the use of selected bacterial colonies or with the ‘lenta in superficie’ (slow surface) or ‘lenta a truciolo’ (slow wood shavings) methods, both followed by a period of maturation. Acetification and maturation both occur in fine wooden barrels, such as oak, chestnut, mulberry, juniper and aged in the geographical area of ​​origin between Modena and Reggio Emilia and directly bottled and packed in the cellar.