In Ferrarini we know that the element that make a product special is inside its roots, in the secret of an ancient land, which conformity and climate let the man discover art of waiting, of our own job confidence on time, on patient ageing with the seasons running.

The secret of Reggio Emilia Traditional Balsamic vinegar is here, it takes its valuable refinement from the slow and natural cooked must acetification of two different grape types from Emilia Vineyards, Trebbiano e Spergola. Following the ancient tradition, we let the wine ferment, oxidize and finally age in our vinegar plant’s attic semi-darkness. It’s a patient process during 12 years at least, whom precious liquid, under a master expert care, it’s decanted in wood barrels, disposed in battery. And then, during conservation time, the secret happens, the fusion between art and nature: juniper wood, robinia wood and chestnut wood give to vinegar such a penetrating aroma, balanced in sweet and acid taste that we preserve in precious cruets, because everyone of its drops holds a secret.