The balsamic vinegar of Modena PGI is produced with grapes of seven specific varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta Fortana and Montuni. Everyone brings different and distinctive flavor notes. To These grapes is carefully added an aged wine vinegar to allow the balance between sweet and sour, typical of balsamic vinegar of Modena. The quality varies depending on the selected raw materials. The density is derived from the quantity of grape must used. Finally, the aging in oak barrels complete the production process allowing vinegars to release inimitable flavours.