Balsamic vinegars of the ESSENTIAL category are perfect for everyday use, especially with desserts, salads, fish and warm sauces.
These young vinegars undergo a short aging process. Since the ratio of wine vinegar to grape must is higher, they are less concentrated and have higher acidity.
The world’s leading producer of balsamic vinegar, Acetum, was founded in 1906 in the Modena region, the only geographical area whose balsamics can bear the Protected GeographicaI Indication (PGI) logo. Indeed, the quality of a balsamic vinegar depends not only on its ingredients, but also on its origin, since natural factors such as the climate, terroir and air play a defining role. The company is one of the largest balsamic producers, leaving the grape must to mature naturally in wooden casks in the most authentic Italian tradition.