Jealously guarded by the “Radzora”, the housekeeper, once upon a time the attics of these vinegar making farms were prohibited to children, who loved to taste the balsamic vinegar which, with its flavour between the sweetness of cooked must and the energy of a good wine, would only be put at the table for very important occasions, marking a really special day with its presence.
Inside the farm, 2000 small bottles (vaselli) are kept in the attics. The different types of vinegar available are enriched thanks to the ageing process in mixed wood barrels, predominantly cherry, juniper, mulberry, oak and chestnut.
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