The Aceto Balsamico di Modena IGP is produced following the strict regulations as required by the IGP Production Regulations using only the strongest grape wine must concentrate cooked using seven varieties of grape: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, Montuni which the Acetaia La Bonissima personally select from crops grown exclusively in the Italian Region. Once these two ingredients have been properly measured depending on the type of vinegar we need. They are left to mature in wooden barrels for a period of not less than 3 years and, much more for the aged vinegars.

Red Label Balsamic Vinegar of Modena is one of the flagship products. It has elegant front-palate flavour with fresh acidity that enhances the aromatic notes of oak, cherry and chestnut woods. A balanced taste of red fruits finishes with vinegary aftertaste. This bittersweet Balsamic Vinegar with pleasant flavor is ideal as for cold so for hot dishes.