A jealously guarded family know-how
The perfection of the Balsamic Vinegar of Modena depends solely on three conditions: choice of the grapes, quality of the recipients and time
Perfection according to Giusti
Following a centuries-old oral tradition, Giuseppe Giusti was one of the first to write down the rules for obtaining a “perfect Balsamic Vinegar”. His text, composed in 1863 for the Modena Agricultural Fair, specifies how the choice of grapes, the quality of the barrels and time are the fundamental ingredients. The careful attention to the raw materials, the long aging time required and above all the use of barrels that have been in use for centuries are the elements that still make Giusti Balsamic Vinegar so precious.
An art handed down over the centuries
The quality of the grapes, cooking systems, refilling and decanting operations, long or even longer periods of aging: these are the elements that great vinegar makers must deftly manage in order to obtain excellent results. Custodian of an ancient art, the vinegar maker is responsible for a constant quality check of the vinegar produced, taking into account key parameters, including the rich and glossy dark brown color, the intense aroma with subtle hints of grapes and fine wood, the sourness that comes from the slow acetification process, and the complex aromas derived from time spent in the barrels of different woods. The master vinegar monitors the development of the precious liquid in the barrels, carefully performing the traditional method. A family art preserved through the generations, which guarantees the quality and taste of a condiment that defies time.