VINEGAR PRODUCTION
HOW OUR BALSAMIC VINEGAR IS BORN

The secret of our quality lies in a simple recipe, we strive for excellence in every detail:
- Grapes and grape must are either produced on our estate or selected from the best vineyards and wineries in Emilia Romagna;
- A production method that respects the product throughout each stage of the process, ensuring that state-of-the-art technology never detracts from tradition, but complements it;
- An ageing process in high-quality oak casks from renowned French cellars, so that the Balsamic Vinegar of Modena can age among the best aromas;
- Strict compliance with standards and respect for tradition.

AGEING

In this area that is resonant with tradition, the product matures in oak barrels. After two months, when all the tests required by law under P.G.I. regulations have been passed, it becomes Balsamic Vinegar of Modena. During this phase of the production process the sweet and sour flavours that are typical of the Balsamic Vinegar of Modena blend harmoniously.

BOTTLING

In this department, the packaged products come off state-of-the-art automated bottling lines - equipped with stringent quality control systems - ready to hit shop shelves worldwide for people to enjoy on any dish.

CERTIFICATIONS

Giuseppe Cremonini Balsamic Vinegars undergo strict controls to ensure that the highest quality and food safety standards are met throughout the production chain, as testified by the fact that it has all the major quality certifications.