THE PRODUCTION OF BALSAMIC VINEGAR OF MODENA

The naturally dense Due Vittorie product comes to be thanks to carefully reviewing each step of production.

The company is made up of two departments: the wine cellar and the vinegar factory.

The grapes from the Lambrusco di Sorbara (PDO) vines, grown in the company’s own vineyards, are pressed and the grape must obtained undergoes a first concentration process by evaporation which involves heating the water to obtain a concentrated grape must.

This product is then transferred to the vinegar factory where it undergoes a second concentration process by being slowly cooked to obtain the cooked grape must.
The wine vinegar, the second ingredient of the Balsamic Vinegar, is left to mature in oak-wood barrels. Later the cooked must is blended with the wine vinegar and left to settle in durmast barrels, for as long as is necessary to achieve a harmonious product with a very high level of organoleptic consistency.

All stages of the process that lead to the production of the Due Vittorie Balsamic Vinegar of Modena IGP are carefully checked and verified by a certified system. Indeed this unique balsamic vinegar which in 2009 has obtained the I.G.P. (Protected Geographic Indication) certification by the European Union (Reg. CE N. 583/2009) can be produced and matured only in the provinces of Modena and Reggio Emilia.

The Due Vittorie Balsamic Vinegar obtained is characterized by:

HIGH DENSITY (does not contain thickeners)
OUTSTANDING BALANCE BETWEEN SWEET AND SOUR
NO COLOURANTS (does not contain caramel)
NO PRESERVATIVES

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