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The Balsamic Vinegar

aceto webABTM (Aceto Balsamico Tradizionale di Modena - Traditional Balsamic Vinegar of Modena) is a worldwide famous product since more then one century. It is obtained by Trebbiano grape juice that we cook and let naturally fermentate. Later it will be aged inside tasks of different kinds of woods following the tradition for at least 12 years. The grapes are manually harvested in our vineyards. Balsamic Vinegar is known for its special worth and mystery and its unique characteristics are given by balsamic essences and flavors that become more intense as time passes by.

Boni’s Acetaia offers many different kinds of Balsamic Vinegars made in the very traditional way. They are all different because of the aging (from a minimum of 12 years to a maximum of 130 years) and because of the different woods used to make casks to contain this precious black gold.

To guarantee the high quality of our products and to respect the centuries-old tradition, all the Trebbiano grapes that we use are all carefully selected and produced in the most natural way. All the working in the acetaia is made following the old manual method with no use of machines. In this way we want to guarantee the quality and nutritional value of the final product.

We suggest you to use just a few drops of ABTM on dishes (meat, fish, cheese, vegetables, eggs, dessert, ice creams and fruit) right before eating it. The oldest the Balsamic Vinegar is the more scented it will be on your meal and all over your kitchen. It is highly nutritious, digestive, protective for intestine and balsamic for the respiratory tract. In the old times rich people used to finish every meal with one teaspoon of Balsamic Vinegar to ensure a good digestion, protection from not to well preserved food and deep good sleep.