started in 1996 by Devid out of passion but always registered with the Reggio Emilia Balsamic Vinegar consortium and then transferred to the company. We produce traditional balsamic vinegar and younger condiments but always following the traditional specifications.
tradition
small production
history of our place
PIAN PADRELLA
Food condiment produced in our vinegar factory. Brief cooking of the
must and subsequent barrel aging
LA PENNA
Food condiment produced in our vinegar factory with the traditional method and with 3 years of aging.
LA TORRETTA
Food condiment produced in our vinegar factory with the traditional method and with 6 years of aging.
LA BORA
Food condiment produced in our vinegar factory with the traditional method and with 10 years of aging.
ABTRE
Traditional balsamic vinegar from Reggio Emilia with 15 years of aging produced in our vinegar factory n.133.
