BALSAMIC VINEGAR

Bonini: Balsamic Vinegar from Modena

Balsamico Bonini was born thanks to Fabio Massimo Bonini with one main goal: quality and excellence.
The Bonini vinegar has been perfected over the years, following careful research at traditional workshops and selecting aged and certified barrels. Today, Bonini vinegar is an artisanal product known as "the favorite balsamic vinegar of top chefs."
A young balsamic vinegar is great for dressing salads or marinating meat and fish because it is very fluid and not too intense. If you want to add extra acidity to risottos, you should use a medium-aged balsamic vinegar. To pair with cheese, shellfish or fruit, a balsamic vinegar aged more than ten years is a must.

How is Balsamic Vinegar Made?

Bonini Balsamic Vinegar is a 100% Italian product, made from local and artisanal raw materials. The company produces Traditional Balsamic Vinegar of Modena using only one ingredient: cooked grape must. The grape must is cooked until it is reduced to half its volume. It is then left to ferment and the sugar is transformed into alcohol. Once it reaches 6/7 percent alcohol, acetic acid bacteria are added to start oxidation.

At a later stage, the product is racked into small barrels where it will be stored for a long period. The barrels can be made of oak, cherry, mulberry or juniper wood, and each variety of wood will contribute to the final aroma. Carefully guarded family secrets are the key to flavor and quality.