The production process of Traditional Balsamic Vinegar of Modena follows ancient traditions to which Acetaia “MELORIA” strictly adheres, respecting the natural seasons.
The only ingredient is cooked must, coming from classic “Trebbiano” grapes produced mainly in the hilly area of the North-Emilian Apennines.
The must is then cooked in large boilers using direct heat, without adding other substances.
The cooked must, then, is decanted in glass demijohns and it is filtered to remove any impurities. Once the must is ready, it is mixed to the acetic product in order to anticipate the acetification process for the following steps.