Vinegar aged for 6 years. Acidity: 9.5º

Mahogany color with golden reflections. Aromas of raisins and notes of nuts and honey. Intense and sharp. Velvety on the palate and persistent, it harmonizes acetic power with sweet nuances. The aim is to produce a balsamic vinegar like the Traditional Acetos of Modena, applying simultaneous double fermentation, alcoholic and acetic. It achieves the concentration of sugars in the must by raisining the grapes, instead of subjecting it to a bain-marie, as is done in Modena.