Produced from characteristic grapes'must of Modena (Italy), must is at direct fire cook, at open vase, with a slow boiling, it is concentrated as far as been reduced to a tirth of its initial volume. Put then in houses' floors, vinegar pass summer heat and winter cold, put in mass barrels at decreasing capability and from different woods: oak, mulberry, chestnut, cherry-tree, juniper sometimes. Here, balsamic vinegar from Modena pass its years to acidulate, to ripen, to age at completion of a balance that only time alchemy and man's hand can produce. Because only this hand knows the ancient rules of pouring off and earthing up, to obtain a dark brown strong and bright balsamic vinegar, which shows its indensity in a correct and fluent syrupness, by a characteristic and complex parfum, penetrating, of evident but pleasant and harmonic acidity. Of traditional sweet and sour taste, well balanced, it offers itself nobly filled, sapid, with velvety shades in agreement with olfactory characters, which are typicals of this vinegar.