Balsamic Vinegar is a culinary specialty from Modena. Here, in the end of autumn when the balance between sugar and acidity is at its peak, the Trebbiano grapes are picked. On a stove they enjoy long cooking hours which results in the evaporation of the water and the concentration of the sugar. In this way grape must, an ingredient essential to the fabrication of Balsamic Vinegar is produced. In order to obtain vinegar of the highest quality, the grape must is placed in oak barrels where the liquid slowly evaporates. Each year the vinegar is transferred into smaller barrels where the magic of this process transforms what can be described as grape juice into the most precious vinegar, which time makes even more valuable and precious.