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The history of balsamic  vinegar is really ancient, and can be traced back as far as 3000 years ago at the time of the Egyptians, who used the vinegar as a medicine, as well as a preservative of food.

Balsamic vinegar is a product that originates in the territory of Modena, from an area located between the rivers Secchia and Panaro. Castello San Donato in Perano produces its own Balsamic Vinegar in an ancient cellar in the territory of Modena, using the traditional method by the Modenese.

After the grapes have been pressed, the must should be boiled on a low heat, from which a mixture of varying density is obtained, which is then left to ferment and decant for many months. The most delicate phase of the production of vinegar is the ageing process, for which the choice of the wood for the small casks is fundamental: mulberry, chestnut, cherry wood, oak tree. According to its presence in the casks of the cellar, the wood's flavour influences tha quality of the product. The wooden casks are grouped in series of 5 to 10, each of which is called "Batteria". The containers of which the "Batteria" is composed are ordered according to thier increasing size: the first on is the smallest, the last one contains instead the youngest vinegar. Every winter a small quantity of mature vinegar is taken off from the smallest cask, where the vinegar of the immediately bigger cask is poured: this operation is then repeated for all the other casks, till the last one, where the cooked must is then poured.

This very special condiment has a long maturation period in wooden casks, and represents the synthesis of a masterly coupling between the best of coked grape-musts and the most prestigious wine vinegar. With an intense aroma and a delicate body, Balsamic Vinegar is an essential ingredient for multifarious gourmet dishes and for salads.