Balsamic vinegar is the most precious gift of the ancient and rich gastronomy of Modena. Today it arrives on our dinner table. From Azienda Agricola Manicardi the perpetration of this age-old tradition makes the good cooking precious. The cooked musts and the vinegar originated from Azienda Agricola Manicardi, ripen in barrels made of chestnut, oak, mulberry, cherry, that put in hot garrets, give over the time a natural intense aromatic quality.

The 22 yr old balsamic vinegar derived from these vinegar rooms is the result of a long ageing in small casks made of different wood essences that make the product quite thick and harmonious with the passing of time. The high content of "cooked must" gives a sweet taste to the product that predominates over the acid component and allows it to be used in gastronomic recipes that usually do not go well with vinegar such as strawberries, vanilla ice-cream and sorbet.