La Secchia Antica Acetaia

Balsamic vinegar of Modena

"My Balsamic Vinegar is less "thick" (because I don't use chemical thickeners), it's less "black" (because I don't use caramel), but it is much more "harmonic" (because it really ages in small barrels), it's more "complex" (because I use selected cooked grape must and selected local woods),
but above all it is much more 
YEARS" - Lorenzo Righi