OUR BIOELEMENTS
A PASSION THAT STARTS FROM AFAR
The Territory
The foothills of Modena are rich in alluvial sediments. This unique soil guarantees perfect grapes for the blending of our vinegar.
The Fermentation
The management of alcoholic fermentation is a rigorously natural ritual, passed down to achieve a perfect acetification.
The Slow Boiling
The must is boiled over a slow flame for entire days, creating the ideal environment for fermentation.
The Mothers
The ‘Mothers’ are fed with small quantities of fermented must to maintain ideal acidity levels.
The Rigor of Control
The spirit of a great vinegar is born from the mastery of its controls. We record and correct acidity in full respect of biodynamics.
