Alessandro Calveri, master producer with 30 years of experience in the balsamic vinegar industry, and Marina Spaggiari, steward of her family's ancestral know-how and an expert in the traditional production of balsamic vinegar of Modena. In 2005, they joined forces and founded a new business anchored in both tradition and modern technology, a winning combination marrying generations-old secrets with contemporary production techniques. The company relies on 13 hectares of Trebbiano and Lambrusco vineyards, varietals typical to the region and characteristic of the IGP and AOP designations used to identify balsamic vinegar of Modena. The grapes are harvested by hand exclusively, and the must is always cooked over an open flame, following ancestral methods. After blending and maturing, the vinegar is aged is over 5,000 casks of various sizes and wood species.