Oro Nero

Only grapes from in and around Modena are used. A soft pressing imparts a clean and pleasant bouquet.

The must is cooked slowly in large cauldrons at over 80°C.

The must is transferred into demijohns where the sugar turns into alcohol to obtain the base wine.

The base wine is poured into wooden barrels between winter and spring. The alcohol component ferments into vinegar, producing the base vinegar. When—and only when—perfect acidity is achieved, usually after a couple of years, the vinegar is moved into traditional wooden casks, or batterie, known as “mother barrels.”

Traditional decanting takes place in winter and spring, by topping up the product level in the barrels following evaporation over the summer.

An array of casks of various woods, arranged in order of diminishing size. Each wood imparts a different flavor, for a unique end product.

This process is repeated for 12 years and 25 years.